Moroccan · Appetizer
Marinated Olive Medley
Meknes sits amid Morocco's largest olive groves, and its markets sell olives cured a dozen different ways. This medley combines green, black and violet olives marinated together with preserved lemon, garlic, cumin and chilli for a lively mezze staple.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 6
- Level
- Easy
Ingredients
- 300 g mixed green, black and violet olives
- 2 garlic cloves, thinly sliced
- 1/2 preserved lemon, rind only, chopped
- 1 tsp cumin, 1/2 tsp paprika, pinch of chilli flakes
- 4 tbsp olive oil
- Juice of 1/2 lemon
- Small bunch coriander, chopped
Method
- 1
Combine
Toss the mixed olives with the sliced garlic, chopped preserved lemon rind, cumin, paprika and chilli flakes.
- 2
Dress
Add the olive oil and lemon juice and mix well to coat everything evenly.
- 3
Marinate
Let the olives marinate at room temperature at least 30 minutes, or chilled for several hours for deeper flavour.
- 4
Finish
Stir in fresh coriander just before serving.
- 5
Serve
Serve at room temperature as part of a mezze spread with bread.
Chef's tips
- Marinate well ahead if possible — a few hours to overnight lets the garlic and spices really penetrate the olives.
- Use a mix of olive colours and cures for the most interesting texture and flavour range.
- Bring chilled marinated olives back to room temperature before serving for the best flavour.
Frequently asked questions
How long do marinated olives keep?
Stored in their oil in a sealed container in the fridge, they keep well for one to two weeks, and the flavour deepens over the first few days.
Can I use just one type of olive?
Yes, though a mix of textures and cures — some briny, some meaty — gives the medley more complexity.