Marinated Olives


Preparation info

  • Serves


    • Difficulty


Appears in


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.


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


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.