Mediterranean Appetizers: Spicy Moroccan Olives Recipe
Green olives, marinated in these two spicy herbal concoctions, are simple to prepare and absolutely delicious.
Ingredients
- 2⅔ cups (1 lb/450 g) green or tan olives (unpitted) for each marinade
- #For the spicy herbal marinade#
- 3 tbsp (45 ml) chopped fresh coriander
- 3 tbsp (45 ml) chopped fresh flat leaf parsley
- 1 garlic clove, finely chopped
- Good pinch of cayenne pepper
- Good pinch of ground cumin
- 2-3 tbsp (30-45 ml) olive oil, plus extra if necessary
- 2-3 tbsp (30-45 ml) lemon juice, plus extra if necessary
- #For the hot chilli marinade#
- 4 tbsp (60 ml) chopped fresh coriander
- 4 tbsp (60 ml) chopped fresh flat leaf parsley
- 1 garlic clove, finely chopped
- 1 tbsp (5 ml) grated fresh root ginger
- 1 red chilli, seeded and finely sliced
- ¼ preserved lemon, cut into thin strips
Instructions
- Crack the olives, hard enough to break the flesh but taking care not to crack the stones.
- Place in a bowl of cold water and leave overnight to remove the excess brine.
- Drain thoroughly and divide the olives between two jars.
- Mix all the ingredients for the spicy herbal marinade in a jug.
- Pour over the olives in one of the jars, adding more olive oil and lemon juice to cover, if necessary.
- To make the hot chilli marinade, mix together all the ingredients.
- Pour over the olives in the second jar.
- Store both jars in the fridge for at least 1 week, shaking them occasionally. #A jar of marinated olives makes the perfect present for anyone who appreciates their delectable flavor. Experiment with different herbs and spices in the marinade – try oregano and basil, and substitute lime juice for the lemon juice, or even use flavored vinegars.#
Mediterranean Appetizers: Spicy Moroccan Olives Recipe