Moroccan Olives



Moroccan olives are a dry variation of a traditional black olive.  They are salty but lack the vinegar taste that is common amongst many other varieties of olives.  The process of dry-curing these olives results in an olive free of the typical bitterness associated with them.  They resemble a small, dried fruit of sorts.  Because of the way they are preserved, they do not require a brine.  They also have a very large pit in the centre but can easily be pitted before using.


When I think of Morocco, certain flavours come to mind which is my inspiration for these marinated olives:  garlic, coriander, parsley, curry, chili pepper and cumin.

For 200 g of olives I crush 1/4 tsp of each spice combined with 3 Tbsp of olive oil to coat the olives.  After tossing everything together you can store the olives in a jar.  The longer they have to absorb, the tastier they will be.  Once these olives are prepared, they can last for weeks as they are already preserved and they are now sitting in spiced olive oil.  The longer they sit and marinate, the better.  Also, because they are a drier olive, they will absorb the flavours in the oil more easily.

You might want to make a tagine and add some of these olives or use the marinade and toss in some cubed feta.  These olives also work well in salads with zest of lemon.  If you are an olive lover, like myself, you may simply enjoy snacking on them as they are.

Moroccan Olives

author: Eve@DivineDiuum


200 g cured, black Moroccan olives

1/4 tsp curry powder

1/4 tsp dried coriander (whole)

1/4 tsp dried parsley

1/4 tsp chili flakes

1/4 tsp ground cumin

1/4 tsp powdered garlic

3 Tbsp olive oil


1.  Crush all the spices together.

2.  Sprinkle spices over olives.

3.  Pour olive oil over olives and toss ingredients.

Calories 147

Protein 0 g

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