Best Moroccan Herbed Olives Recipes

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MARINATED MOROCCAN OLIVES



Marinated Moroccan Olives image

Olives are abundant in Moroccan cuisine; often times they are marinated in olive oil and lemon, or in a Moroccan hot sauce called "harissa" (which is made from red chilis, garlic, coriander and cumin). For my olives, I am combining the best of both worlds by marinating the olives in lemon and olive oil, plus some of the seasonings found in harissa.

Provided by Sommer Clary

Categories     Vegetable

Time 12h2m

Yield 2 1/4 cups

Number Of Ingredients 8

1 cup black olives
1 cup green olives
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 garlic cloves, thinly sliced
1 teaspoon red pepper flakes
1/4 cup olive oil
2 lemon wedges

Steps:

  • In a medium sized mixing bowl, combine olive oil, pepper flakes, garlic, coriander and cumin. Squeeze the lemon juice and add the lemon wedges, the olives, and mix well.
  • Cover and refrigerate overnight. Leave out at room temperature for a few hours before serving.

MOROCCAN CHILI OLIVES



Moroccan Chili Olives image

Make and share this Moroccan Chili Olives recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time P1DT8m

Yield 3 cups

Number Of Ingredients 11

1 lb pitted green olives (about 3 cups)
1/3 cup olive oil or 1/3 cup vegetable oil
5 -6 cloves garlic, crushed
1 tablespoon tomato paste
1 cup peeled seeded and chopped tomato
1/4 cup water
3 lemon slices, unpeeled
1 teaspoon cayenne or 1 teaspoon harissa
1/2 teaspoon ground cumin or 1 sprig fresh thyme
1 pinch salt
ground black pepper

Steps:

  • Place the olives in a medium saucepan, add water to cover, bring to a boil, then drain.
  • Heat the oil in a large skillet or saucepan over medium heat.
  • Stir in the garlic, then the tomato paste and sauté until the paste begins to darken, 2 to 3 minutes.
  • Add the tomatoes, water, lemon slices, cayenne, cumin, salt, and pepper.
  • Simmer over medium-low heat, stirring frequently, until the liquid evaporates, about 5 minutes.
  • Stir in the olives.
  • Discard the lemon slices and let cool.
  • Cover and let marinate in the refrigerator for at least 24 hours.
  • Store in the refrigerator for up to 1 week.
  • Serve at room temperature.

Nutrition Facts : Calories 459.3, Fat 47.5, SaturatedFat 6.5, Sodium 2454.3, Carbohydrate 12, Fiber 6.5, Sugar 3.3, Protein 2.9

MOROCCAN SPICED OLIVES



Moroccan Spiced Olives image

An easy marinade of garlic, lemon, thyme, and a dollop of the North African hot sauce harissa make these green olives memorable. If you can, prepare the olives ahead-they improve with age. From Epicurious. Cooking time does not include the 24 hour marinating period.

Provided by breezermom

Categories     Moroccan

Time 25m

Yield 2 cups

Number Of Ingredients 8

2 cups green olives in brine, lightly smashed to crack open slightly (use picholine or cerignola if possible)
4 garlic cloves, sliced
1/4 cup olive oil, extra virgin
2 teaspoons tomato paste
1/3 cup water
2 teaspoons harissa (North African spice paste)
3 fresh thyme sprigs (4-5 inches long)
2 thin lemon slices

Steps:

  • Cover olives with water in a small saucepan and bring to a boil, then drain.
  • Cook garlic in oil in a 10-inch heavy skillet over medium heat until garlic is golden, about 2 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in water, harissa, thyme, and olives and simmer briskly, stirring occasionally, until liquid is thickened and coats olives, about 5 minutes. Remove from heat and stir in lemon slices. Transfer to a shallow dish and marinate, chilled, at least 24 hours.
  • These will keep for 1 month if kept in an airtight container in the refrigerator.

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