Moroccan marinated olives in spices
4 servings
10 minutes
Moroccan marinated olives in spices are a delightful dish embodying the vibrant and rich aromas of the Maghreb. The pre-blanched olives soak in a rich bouquet of Eastern spices, including spicy harissa, fresh thyme, and high-quality extra virgin olive oil. Delicate notes of garlic and tomato paste give the dish a warm, slightly spicy hue. Lemon adds a pleasant tang and refreshes the flavor, creating harmony among all components. This appetizer perfectly complements meat and vegetable dishes and pairs well with cheese and fresh bread. In Morocco, such olives are often served on festive tables or used as an aperitif to awaken the appetite before meals. Their exquisite taste fully unfolds after a day of marination, becoming deeper and richer.
1
Place the olives in a pot, cover with water, and bring to a boil. Drain and dry well.
- Large pitted olives: 300 g
- Water: 0.3 glass
2
Heat olive oil in a pan over medium heat, add thinly sliced garlic and sauté for about 2 minutes. Add tomato paste and cook, stirring, for 1 minute.
- Extra virgin olive oil: 0.3 glass
- Garlic: 4 cloves
- Tomato paste: 2 teaspoons
3
Add water, harissa, thyme, and olives, and cook, stirring, until the liquid evaporates and the olives are coated in sauce, about 5 minutes.
- Water: 0.3 glass
- Harissa: 2 teaspoons
- Fresh thyme: 3 stems
- Large pitted olives: 300 g
4
Remove from heat and add 2 slices of lemon. Transfer to a bowl, cool, and refrigerate for 24 hours.
- Lemon: 2 pieces
