Marinated Olives

Name: Marinated Olives
Yield: Serves 4–6
Cuisine: Morocco
Ingredients: 3 bay leaves, preferably fresh; 5 pickled chillies, sliced into 1cm pieces; 350 g mixed olives in brine, arbequina, niçoise, gordal, kalamata, petit lucques; zest and juice of 1 orange; 1 red chilli, seeds in and cut into 5mm slices; 4 tablespoons extra virgin olive oil; 1 garlic clove, thinly sliced; 1 tablespoon preserved lemon rind, roughly chopped; 1 teaspoon coriander seeds; 5 black peppercorns; 1 teaspoon fennel seeds; 1 tablespoon Harissa (optional); 1 tablespoon roughly chopped flat-leaf parsley

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Morito

By Samantha Clark and Samuel Clark

Published 2014

About

This olive marinade has its origins in the souks of Morocco: first-rate olives of varying shades, textures and sizes fragrantly spiced with harissa, orange, coriander and preserved lemon and piled high in ornate enamel bowls.

Ingredients

350 g mixed olives in brine, arbequina, niçoise, gordal, kalamata, petit lucques

Africa
Morocco
Starter
Vegan
Gluten-free
Mediterranean

Method

Drain the olives and rinse briefly under cold water. Drain thoroughly again. Place in a bowl with all the other ingredients, stir well and leave to marinate for at least a couple of hours, preferably longer. These olives will keep well in the fridge for 2–3 weeks, covered, without the parsley.