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
How to Make Marinated Olives
Olives and olive oil, what great foods they are and how well they combine in the worlds top appetizers, marinated olives.
Olives:
1kg green olives
500g Kalamata olives
2-3 cloves garlic (crushed)
1 chilli (chopped)
3-4 oregano leaves or
1 tsp dried oregano
1 large piece fresh ginger
(peeled and cut into thin strips)
1 tsp black peppercorns
1 tsp fennel seeds
3-4 strips of lemon rind
(cut into small pieces) or
preserved lemons
Large quantity of extra virgin olive oil
Method:
In a bowl mix the garlic, chilli, oregano, ginger, fennel, peppercorns and lemon rind together.
Add the olives and coat them with the marinade mixture.
Place in sterilised jar and pour over olive oil to cover the olives.
Keep for a couple of days before eating.
They should keep for weeks in a cool, dry place.
Preserved Lemons:
Quantity lemons
Quantity rock salt
Quantity fresh lemon juice
Quantity extra virgin olive oil
Method:
The quantities in this recipe are entirely dependent on the size of storage jars & lemons.
Make sure the jars are sterilised and it's best to prepare this recipe using rubber gloves to avoid contamination. Preserved lemons are best 5 to 6 weeks after bottling.
Wash lemons in cold water.
Cut vertically almost into quarters without cutting right through the lemon.
Pack each lemon with the rock salt and place in a sterilised jar ramming them in as tightly as possible.
Pour in enough lemon juice to cover and a little olive oil to provide a topping of about 1 centimetre.
Seal and keep in a cool dry place for at least 3 weeks.
They keep for several weeks.
Olives Taste Like Garbage Until You Do This...
Whether you like olives or not, treating them the way I show you how in this video will make them a million times better! Olives taste like garbage until you do this simple preparation. You will never eat olives right out of a container again!
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1:48 What to look for when buying olives
2:45 Why are olives so salty/sour?
3:49 Cracked Green Olive Recipe
8:28 Kalamata Olive Recipe
10:22 Taste Test
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Moroccan Marinated Olives recipe /モロッコのマリネオリーブ作り方 / English/日本語
English below
オリーブはモロッコで古くから栽培されており、タジン料理や高品質なオリーブオイル、オーガニックソープなどに使用されてきました。
今日のレシピはモロッコ風オリーブのマリネです。
モロッコには実にたくさんのマリネの手法がありますが、今回ご紹介するのは、わたしの母直伝。ガーリックとタイムがふんだんに使われています。
モロッコにいた頃、ティータイムにハルシャやモロッコのミントティーと一緒にいただいたりして、かけがえのない時間を家族とともに過ごしました・・・。
だからこそこのレシピは、わたしにとって心から大切なもの。
どうかみなさんのお口に合いますように。
材料
ブラックオリーブ...........250g
オリーブオイル..............150ml
にんにく..............................5片
タイム......................大さじ 1.5
クミン......................小さじ1/3
パプリカ.....................小さじ 1
チリペッパー....................少し
Olives have been growing in Morocco for ages, and are used in tagines, to extract excellent olive oil, to make Organic Moroccan soaps and so on…Today’s recipe is Moroccan Marinated olives.
There are so many ways of marinating olives in Morocco, and the one I am sharing with you this time is my mother’s way, it is rich in Garlic and thyme…When I used to live in Morocco, I used to have it during tea time with Harcha and Moroccan mint tea and enjoy precious moments with my family…That’s why this recipe is so precious to my heart…I hope you like it
Ingredients
Black olives...........250g
Olive oil................150ml
Garlic................5 Cloves
Thyme.1.5 Tablespoons
Cumin.....1/3 Teaspoon
Paprika.......1 Teaspoon
Chili pepper......To taste
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AMAZING Marinated Olives
LINK TO COMPLETE RECIPE BELOW:
These marinated olives are deep in flavor and beautiful in presentation. Delicious on their own or served on a fabulous charcuterie board. And so easy to make! The perfect appetizer!
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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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The BEST Moroccan Marinated Olive Recipe!
Two Delicious Marianted Moroccan Olive Recipes!
I’ve been craving marinated olives as I enjoyed them at practically every meal while in Morocco. I’m sharing two of my favorite recipes I picked up along the way: Green olives marinated in spices, harissa and preserved lemon & salt cured black olives tossed with olive oil and oregano.
Marinated Green Moroccan Olives
1.5c green olives in brine, pitted
1 garlic clove, grated
1/4 preserved lemon, rinsed and chopped (1/2 of a preserved lemon if its small)
3/4t paprika
3/4t cumin
1T finely chopped parsley
1T finely chopped cilantro
1T harissa
2T extra virgin olive oil (or as needed to nicely coat the olives)
Toss all ingredients into a bowl and mix. Adjust seasoning and enjoy!
Salt Cured Black Moroccan Olives in Oregano
1.5c black olives
2t dried oregano
2T extra virgin olive oil
Salt cured olives will contain varying levels of salt. If your olives are too salty, soak the olives in water for several hours to reduce the salt, drain and pat dry. Combine olives, dried oregano and olive oil in a bowl.
If you try these at home, let me know in the comments below what you think! As always, b’saha et bon appetit!
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