Moroccan Herbed Olives Recipes

MOROCCAN OLIVES

Moroccan Olives image

Serve your family with these marinated Moroccan olives - a flavorful appetizer.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 4h10m

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
1 teaspoon fennel seed
1 teaspoon coriander seed
1/2 teaspoon cumin seed
1/2 teaspoon crushed red pepper flakes
1 large clove garlic, finely chopped
1 1/2 cups good-quality imported green and ripe assorted olives
1 tablespoon grated orange peel
3/4 cup extra-virgin olive oil

Steps:

In 8-inch nonstick skillet, heat 2 tablespoons oil 1 minute. Add fennel seed, coriander seed, cumin seed, pepper flakes and garlic; cook and stir over medium heat 1 minute or until fragrant. Remove from heat. Add olives and orange peel; stir until olives are coated.
Divide mixture between 2 small jars or containers with tightfitting lids. Pour 3/4 cup oil over mixture in jars. Cover; refrigerate at least 4 hours before serving. Serve at room temperature. Store in refrigerator up to 1 week.

Nutrition Facts : Calories 308, Carbohydrate 2 g, Fat 7, Fiber 1 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 205 mg

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

Ingredients

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.

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

Ingredients

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.

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