Salt-cured olives are a favorite snack in Morocco and are often combined with other ingredients to make an appetizer or casual food for a buffet. In this recipe, two unique components of North African cuisine
are brought together to make these delicious olives, which are commonly served with bread. For a different variation, omit the preserved lemons and substitute 3 Tbsp of harissa for a spicy olive appetizer.
- Yield: 6 portions (3 ounces/portion)
- 1 lb Salt-Cured Olives, pitted (may be called oil-cured olives as well)
- 3 oz Preserved Lemon
- 1 Tbsp Fresh Oregano, minced
- 1 tsp Paprika
- 3 oz Extra Virgin Olive Oil
- Salt, to taste (may not be needed, depending on olives)
- Combine all of the ingredients together in a nonreactive bowl, and mix to completely combine ingredients.
- Allow the mixture to infuse by setting it into a refrigerator, covered, for at least two hours before serving (overnight is best).
- An hour before serving, remove mixture from the refrigerator and spread the olives out onto a serving dish to allow them to come up to room temperature before being eaten.