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
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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How to Make Marinated Olives
Join us in the Test Kitchen with Nicki Sizemore! This week, Nicki shows us how to make marinated olives, inspired by the Bilbao episode of Moveable Feast (Season 7, Episode 6).
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The best and easiest recipe to make marinated black olives - Moroccan way
This is the way we prepare marinated black olives in Morocco. It's very simple and delicious. It can be served as a appetizer and goes very well with homemade bread and hot Moroccan tea !
Ingredients:
- Black olives without pit (make sure to soak the olives in hot water to reduce the salt)
- 1.5 tablespoon of chopped parsley
- 1.5 tablespoon of chopped coriander
- 3 cloves of chopped garlic
- 2 tablespoon of thyme
- 2 teaspoon of cumin
- 1/2 teaspoon of pepper
- Olive oil (as much as needed)
Try them at home and let me know in the comments how you guys found themt. Enjoy !
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#morocco #moroccanfood #blackolives #olives #marinated #recipe #worldfood #foodlove #foodie #northafrican
Spicy Green Olives | Cooksmart | Sanjeev Kapoor Khazana
Green olives picked with fresh and dried mixed herbs
SPICY GREEN OLIVES
Ingredients
250 gms green olives with seeds
1 tbsp fennel seeds (saunf)
2 tsps black peppercorns
3-4 sprigs of fresh rosemary
3-4 sprigs of fresh thyme
3-4 sprigs of fresh oregano
15-16 garlic cloves
1 tsp crushed red chillies
1 tsp dried mixed herbs
4 tbsps extra virgin olive oil
Sea salt to taste
Method
1. Give a small slit on the olives. Dry roast fennel seeds and peppercorns in a non-stick pan till fragrant. Cool slightly, crush them in a mortar with a pestle and put into a bowl.
2. Chop fresh rosemary, thyme and oregano finely and put into the bowl. Add the olives.
3. Crush garlic cloves and add. Add crushed red chillies and dried mixed herbs and mix.
4. Heat extra virgin olive oil slightly.
5. Add sea salt to the olives and mix well. Pour the warm olive oil over them and mix well.
6. Transfer the mixture into a bottle and let them marinate for 3-4 days before serving.
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Simply Delicious Marinated Olives
Here I’ll show you a simple and delicious marinade to wrap around olives! Chris x
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Moroccan-Style Marinated Olives | Recipes | Whole Foods Market 365
Morrocan-Style Marinated Olives
Makes 6 appetizer servings
These flavorful, lightly spiced olives are a quick and easy snack to serve alongside cocktails at your next get-together. Caselvetrano olives are sweeter than some others, like kalamata, but you can use whichever variety you like best. Look for preserved lemon near the olive bar at your local store.
1 ½ cups Castelvetrano olives
½ preserved lemon, seeded and finely chopped
1 clove garlic, finely chopped
¼ teaspoon ground ginger
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon ground turmeric
¼ teaspoon sweet paprika
¼ teaspoon ground black pepper
1 tablespoon chopped fresh mint
1 tablespoon extra-virgin olive oil
1. Spread olives on a work surface and gently press with the back of a knife to lightly crush the olives. Transfer to a 1-quart mason jar or medium bowl.
2. Add lemon, garlic, ginger, cumin, coriander, turmeric, paprika, pepper, mint and olive oil. Shake to coat the olives.
3. Refrigerate for at least 8 hours, stirring occasionally to distribute the spices.
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