About This Dish
Morocco is one of the world's great olive-producing nations, and marinated olives are present at every meal and social gathering. Green, purple, and black olives are dressed in a mixture of olive oil, preserved lemon, garlic, cumin, paprika, and fresh herbs. The Meknes region, known as the Versailles of Morocco, produces some of the country's finest olives. A small bowl of marinated olives appears on every restaurant table alongside bread and harissa before the meal begins. The variety and quality of Moroccan olives astonishes visitors accustomed to bland commercial olives.
Ingredients
- 500 g Mixed olives (green, purple, black)
- 1 Preserved lemon, diced
- 3 cloves Garlic, thinly sliced
- 1 tsp Ground cumin
- 1/2 tsp Paprika
- 3 tbsp Olive oil
- 2 tbsp Fresh cilantro
- 1 tbsp Lemon juice
Instructions
- 1
Crack olives slightly with the flat of a knife to allow the marinade to penetrate.
- 2
Toss with all ingredients in a bowl.
- 3
Let marinate at least 1 hour, ideally overnight.
- 4
Serve at room temperature.
Tips & Tricks
- A mix of olive varieties gives the best visual and flavor range.
- Cracking the olives helps them absorb the marinade faster.
- These keep in the fridge for 2 weeks and improve with time.