Moroccan Spiced Green Olives Recipes

MOROCCAN SPICED OLIVES

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.

MOROCCAN SPICED GREEN OLIVES

Steps:

• 1. Heat first 8 ingredients in a skillet over medium heat until fragrant, about 2 minutes. Remove from heat and add olives; toss to coat.
• 2. Stir in remaining ingredients.
• 3. Refrigerate in an airtight container for at least 4 hours or up to 3 weeks. The longer they marinate, the better they taste.
• 4. Drain and serve at room temperature.

MARINATED MOROCCAN OLIVES

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.