How To make Morroccan Spiced Olives
1 c Olives purchased from deli
-or Middle Eastern grocery -(green Yield: 1 cup Olives are often served as part of the Middle Eastern appetizer assortment called mezze or mazza that is brought to your table with your wine, ouzo, or arak. Anything can turn up as part of a mezze selection: octopus dressed in olive oil and lemon, chunks of feta cheese or salami on small pieces of bread, or a plate of creamy, tart hummus. Olives, brined, salted, or marinated, are almost always on one of the little plates. Middle Eastern marketplaces feature huge vats and crocks of differently spiced olives in myriad array. Some are fleshy, some juicy, others bitter and dense, and each is in a subtly different mainade. The marinade in this recipe is good for almost any type of olive; it is especially delicious with green brined olives or fleshy Greek-style ones (it even improves California-style ripe Olives). brine-cured, Kalamata, Greek-style, or shriveled black dry-cured) 1/4 cup olive oil 4 cloves garlic, chopped 1 tsp fresh rosemary leaves, lightly crushed 1 1/2 tsp Aji Harissa, Berbere, or commercial chile-garlic paste 1 tbsp wine vinegar 1. Drain olives of any brine.
2. Slowly heat olive oil over low heat. Remove from heat and add garlic,
rosemary, chile-garlic paste, and vinegar. 3. Pour marinade over olives and let stand at least 2 hours (the flavor
gets hotter the longer it stands). ADVANCE PREPRATION: Lasts almost forever, covered and refrigerated VARIATION: A Mediterranean-inspired hors d'oeuvre. 4 ounces Montrachet or Leazay goat cheese 1 to 2 cloves garlic, chopped 1
tsp finely chopped cilantro (optional) 1 tsp medium salsa (or to taste) 1/2 tsp thyme 1 tsp olive oil Approximately 1/2 a French baguette, cut into 1/2 to 3/4 inch slices Morroccan Spiced Olives 1. Mash goat cheese with a fork. Add garlic, cilantro, salsa, thyme, and
olive oil. 2. Spread goat cheese mixture on bread slices; top each with half a pitted
marinated olive. RECOMMENDED WINE: Enjoy with a glass of a medium-bodied Cabernet Sauvignon with noticeable character, one from California, Chile, or Spain.
How To make Morroccan Spiced Olives's Videos
Moroccan-Style Marinated Olives | Recipes | Whole Foods Market 365
Morrocan-Style Marinated Olives
Makes 6 appetizer servings
These flavorful, lightly spiced olives are a quick and easy snack to serve alongside cocktails at your next get-together. Caselvetrano olives are sweeter than some others, like kalamata, but you can use whichever variety you like best. Look for preserved lemon near the olive bar at your local store.
1 ½ cups Castelvetrano olives
½ preserved lemon, seeded and finely chopped
1 clove garlic, finely chopped
¼ teaspoon ground ginger
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon ground turmeric
¼ teaspoon sweet paprika
¼ teaspoon ground black pepper
1 tablespoon chopped fresh mint
1 tablespoon extra-virgin olive oil
1. Spread olives on a work surface and gently press with the back of a knife to lightly crush the olives. Transfer to a 1-quart mason jar or medium bowl.
2. Add lemon, garlic, ginger, cumin, coriander, turmeric, paprika, pepper, mint and olive oil. Shake to coat the olives.
3. Refrigerate for at least 8 hours, stirring occasionally to distribute the spices.
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WARM SPICED OLIVES recipe!
#weekendatthecottage #easydeliciousrecipes #easyappetizers
This WARM SPICED OLIVES recipe will take you less than 5 minutes to prepare but in our experience, the olives disappear in no time. We suggest you serve them straight from the skillet accompanied by your favourite wine!
You'll need red and green cerignola olives, lemon peel, fresh rosemary and thyme, chili flaked and olive oil.
Special thanks to EMILY RICHARDS, author of Per la Famiglia, our favourite go-to-cookbook, for this delicious appetizer.
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Marinated Moroccan Olives
On a recent trip to Morocco I found that they eat olives all the time, but they werent as bitter and bland as you normally get. I found out from the locals that they marinate them with special spices. I came up with an adaption that I have made.
Note: I am not a cook/chef at all. Just love to eat food. Go ahead and give them a try. Here is the recipe for Moroccan Marinated Olives.
Moroccan Olives Recipe
Thank you for watching our video! We hope you enjoyed it!
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Ingredients:
2 cans of pitted olives
Half a cup of oil
Tablespoon Moroccan paprika in oil
Half a teaspoon of cumin
Half a teaspoon of turmeric
Tablespoon tomato paste
3 chopped garlic cloves
Red pepper
Half a teaspoon of ground black pepper
4 tomatoes
Hot Pepper
1.5 boiling water (optional)
Half a teaspoon of salt
Marinated Moroccan Olives (Chermoula Sauce) Authentic Moroccan Cuisine
How to make marinated olives with the Moroccan Charmoula sauce
To made the dried herbs marinade
Ingredients
1 lb of assorted olives
1 tsp chopped cilantro
1/4 preserved lemon
3 garlic cloves
1 tbsp chopped hot chili pepper
1/2 tsp chopped dried rosemary
1/2 tsp chopped dried oregano
1/2 cup olive oil
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Damaris Phillips’ Rosemary and Orange Marinated Olives
This assembly-only snack is the perfect party make ahead!