Moroccan Chili Olives Recipes
MARINATED MOROCCAN OLIVES
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
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.
MOROCCAN SPICED OLIVES
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
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.
ACEITUNAS PICANTE (CHILI OLIVES)
SPANISH TAPAS RECIPE: This recipe combines the best of the old world, the best of the new world and spices from the far east. Brined olives are available in every tapas bar.
Provided by Member 610488
Categories Fruit
Time 20m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Soak the garlic slices in the vinegar or lemon juice for 24 hours. Drain and mix in a large bowl with the olives, parsley, chili flakes, coriander and cumin.
- Sterilize a 4 cup wide necked jar by rinsing with boiling water and drying in a warm oven (do not use a dish towel).
- Spoon the olive mixture into the jar and pour in the olive oil. Seal and marinate in the refrigerator for 2-3 weeks before serving at room temperature. The olives will keep for a further month in the refrigerator.
Nutrition Facts : Calories 1172.2, Fat 127, SaturatedFat 17.4, Sodium 1513.5, Carbohydrate 14.2, Fiber 7.1, Sugar 0.3, Protein 2.4
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