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.
Marinated Olives with Lemon, Oregano & Garlic
This recipe showcases the ease and flexibility of Olives from Spain. The sweetly herbed marinade works perfectly with the flavor juxtaposition of the Spanish Manzanilla, Gordal and black olives mixture. Able to be completed in minutes, this appetizer will get the party going every time.
Spicy Moroccan Marinated Olives ???? الزيتون المتبل المغربي الحار
Marinated olives in 5 minutes
Delicious 5 minute Marinated olives
100g. Black Olives, pitted
100g. Green Olives, pitted
100g. Kalamata Olives, pitted
3 Tbsp. olive oil
1 Tbsp. red wine vinegar
2 Cloves of garlic, sliced
1 Tsp. Dried Oregano
Half Tsp. Chilli flakes or on your taste (if don't like spicy food, add a pinch of chili flakes)
10g. Fresh Parsley, chopped
Zest of 1 lemon
#olive #marinated #marinatedolives #olives
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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