Moroccan marinated olives are part of Moroccan’s everyday life. If you travel to Morocco, head to the Medina (downtown) and you will notice the numerous olive shops, which never seem to empty. And that’s just how popular marinated olives are in the country.
Black marinated olives are the most popular kind. They are quite minimalistic and not very spicy. Moroccan people like to enjoy them during breakfast with Moroccan mint tea, home-baked bread, and fresh goat cheese. Super Yummy! The other versions of marinated olives (red, green, orange and yellow) can go from mild to extremely spicy hot. They are commonly used to decorate Moroccan tajines, salads and accompany other delicious traditional dishes.
Moroccan marinated olives are one of the most popular Moroccan food. You absolutely should try them if you visit the country. They come in different flavors and you will always be experimenting with new flavors and tastes. They are also very cheap. Whenever I go to Morocco, I come back with at least 4 pounds of Moroccan marinated olives of different kinds. And whenever I run out, I prepare me some following my mother’s recipe. So delicious believe me!
I currently live in the US and I must admit that the hardest part is to find good olives to make the recipe with. The best is to use natural untreated and un-spiced olives, like the LINDSAY natural olives. I am sure there are other good brands in your country so just keep looking. However, if you don’t find natural un-spiced olives, that’s fine too. Just make sure the flavor is coherent with the spices I will list in the recipe below, so you will only have to add the remaining spices and ingredients.
This marinated olives recipe is perfect as a starter with a Moroccan carrot salad and some wine or juice. You can also chop them and add them to your salad or sandwich. I also like to gift them to my friends. Just put them in a cute and lovely jar, and you are good to go. Nothing is as thoughtful as a homemade gift, right?
Moroccan Marinated Olives Recipe
- September 21, 2018
- 2 Servings
- 10 min
- Print this
- ½ pound natural olives
- 1 tbsp chopped parsley
- 1 tbsp chopped coriander
- ½ tsp coriander powder
- ½ tsp cumin
- 2 cloves of garlic pressed
- zest of ½ lemon
- juice of ½ lemon
- ½ tsp thyme
- 3 tbsp olive oil
- 3 bay leaves
- 1/2 tsp harissa or slices pungent peppers (optional, only if you like spicy food)
- Step 1
- In a bowl, mix all the ingredients except the olives
- Step 2
- Add the olives and mix well making sure they are well coated with the spices
- Step 3
- Reserve in a glass jar and keep in the fridge up to 1 week