Spicy Moroccan Olives

By Ms.Gourmet on June 26, 2009 9:06 AM
Most of the things I eat on a day to day basis do not appear on this blog. There are several reasons for this. Firstly, I have a life outside of this space which keeps me very busy. And secondly, although a lot of the things I eat are delicious, they are incidental and not necessary blog worthy.

I do however find myself tweeting about a lot of things I eat in between. For example, a couple of weeks back I mentioned I was marinating olives and both Denise and Nikki almost instantly tweeted back asking for a recipe. So ladies - this one is especially for you!

spicymoroccanolives.jpgSpicy Moroccan Olives

Recipe adapted from Mediterranean (1999)


800g green olives, unpitted & cracked

½ cup fresh coriander, finely chopped

½ cup flat leaf parsley, finely chopped

3 cloves of garlic, minced

1tsp dried chilli flakes or 1 red chilli, finely sliced

1tbsp ground cumin

Juice of a lemon

Extra virgin olive oil


1. With the blade of a large kitchen knife crack the olives hard enough to break the flesh, but be careful not to break the stone. Place the olives in a bowl of cold water to remove any excess brine and leave to soak over night.

2.  Mix the olives and all the ingredients together with some olive oil. Pour the olives into a glass jar, adding more olive oil to cover, if necessary.

3. The olives can be eaten the next day but are obviously going to taste better the longer they get to sit in the spicy marinade.

Free Email Newsletter

gourmet worrier news
For exclusive offers and information about tours, events, and more, please subscribe to the Gourmet Worrier newsletter

* indicates required field
SAVEUR.com's Sites We Love


Recent Comments

  • Ms.Gourmet: Nic these olives never last long at our house because read more
  • Nic: How long would these olives keep for? I'd like to read more
  • azahar: I loved the spicy olives I had in Tangier a read more
  • Cottage Nerd: Dear Ms Gourmet, did try this marinade with great success! read more
  • Nikki: ohhhh!! Oily, garlicky goodness. They look amazing and your recipe read more