Olives à l’Escabèche

Escabeche-Style Olives

Preparation info

  • Difficulty


Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

Fried fish more commonly receives the attention of this hot spicy Arab seasoning, but nowadays Moroccan olives are prepared this way too.


  • 225 g(8 oz) green olives
  • ½ lemon, thinly sliced
  • 1 clove of garlic, sliced
  • ½ usual size red chilli or 2 of the miniature size
  • ½ teaspoon coriander seed, bruised
  • 2 teaspoons tomato paste


If the olives are in brine, drain well and tip them into a bowl. Quarter the slices of lemon and add to the bowl with the garlic, chopped chilli pepper, coriander seed and tomato paste.

Mix everything together and spoon into a jar. Cover and keep in a very cold place or the refrigerator, turning the jar every day, for 3 days before serving.