WARM MARINATED OLIVES
Steps:
- Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
- Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.
MOROCCAN OLIVES WITH HARISSA RECIPE
Steps:
- Soak the olives in a bowl of water for a few hours or overnight; drain. (Or, if the olives are hard, soften them by soaking in boiling water for 15 minutes.) For better infusion of the marinade, make one or two small incisions in each olive (or gently crush them to crack the flesh of the olive).
- While the olives are soaking, make the harissa if it's not already prepared: Remove the seeds from the chile peppers then soak in hot water for a half hour or until tender enough to mash. Drain. Lightly toast the seeds in a skillet (just until fragrant) and grind them with a mortar and pestle. Add the softened chile peppers, garlic, salt, lemon juice and olive oil to the mortar and grind to a paste. Thin as desired with additional lemon juice and olive oil. Store in a covered container in the refrigerator until needed.
- Seed the preserved lemon and cut it into thin strips.
- Combine the preserved lemon with the drained olives, parsley. lemon juice and as much harissa as desired.
- If you like, a little additional olive oil or garlic can be mixed in to the olives.
- Cover and refrigerate for 6 to 8 hours (overnight is best) before serving. The olives will keep in the fridge for several weeks. Leftover harissa may be stored in the fridge as well for use as a condiment with other foods.
Nutrition Facts : Calories 124 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 4 g, Protein 1 g, SaturatedFat 1 g, Sodium 649 mg, Sugar 1 g, Fat 11 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
MOROCCAN HERBED OLIVES
Make and share this Moroccan Herbed Olives recipe from Food.com.
Provided by littlemafia
Categories Moroccan
Time 5m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Rinse olives under cold running water; drain.
- Place in 1-quart jar with tight-fitting lid.
- Mix remaining ingredients; pour over olives.
- Cover tightly and refrigerate, turning jar upside down occasionally, 1 to 2 weeks.
- Serve at room temperature.
- These keep well if tightly covered and refrigerated.
Nutrition Facts : Calories 57.8, Fat 5.2, SaturatedFat 0.7, Sodium 425.9, Carbohydrate 3.5, Fiber 1.6, Sugar 0.1, Protein 0.5
MOROCCAN CHILI OLIVES
Make and share this Moroccan Chili Olives recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time P1DT8m
Yield 3 cups
Number Of Ingredients 11
Steps:
- Place the olives in a medium saucepan, add water to cover, bring to a boil, then drain.
- Heat the oil in a large skillet or saucepan over medium heat.
- Stir in the garlic, then the tomato paste and sauté until the paste begins to darken, 2 to 3 minutes.
- Add the tomatoes, water, lemon slices, cayenne, cumin, salt, and pepper.
- Simmer over medium-low heat, stirring frequently, until the liquid evaporates, about 5 minutes.
- Stir in the olives.
- Discard the lemon slices and let cool.
- Cover and let marinate in the refrigerator for at least 24 hours.
- Store in the refrigerator for up to 1 week.
- Serve at room temperature.
Nutrition Facts : Calories 459.3, Fat 47.5, SaturatedFat 6.5, Sodium 2454.3, Carbohydrate 12, Fiber 6.5, Sugar 3.3, Protein 2.9
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.
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