Lemon Cilantro Moroccan Olives
Brighten up your appetizer spread with these zesty Lemon Cilantro Moroccan Olives, a vibrant dish that balances bold Mediterranean flavors with effortless preparation. Combining briny green and black olives with fragrant cilantro, tangy preserved lemon, and a blend of warm spices like cumin, paprika, and coriander, this recipe captures the essence of Moroccan cuisine in every bite. A drizzle of extra virgin olive oil and a splash of fresh lemon juice tie everything together, making these marinated olives the perfect addition to a mezze platter or a stunning standalone snack. Quick to prepare in just 10 minutes and even better after marinating, this dish offers layers of flavor that only improve the longer it sits. Perfect for entertaining or elevating everyday meals, these spiced olives are a must-try for fans of bold, flavorful appetizers.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups mixed green and black olives, pitted or unpitted
- 0.5 cup fresh cilantro, chopped
- 1 preserved lemon, finely diced
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon coriander seeds, lightly toasted and crushed
- 0.5 teaspoon red chili flakes (optional)
- 1 tablespoon fresh lemon juice
- 0.25 teaspoon salt (adjust if olives are very salty)
- 0.25 teaspoon black pepper, freshly ground
Instructions
In a medium bowl, combine the green and black olives. If needed, rinse and drain them to adjust saltiness, then pat dry with a paper towel.
Add the chopped fresh cilantro and diced preserved lemon to the bowl with the olives. Stir to combine.
In a small bowl, whisk together the olive oil, minced garlic, ground cumin, paprika, crushed coriander seeds, and red chili flakes (if using).
Pour the spiced olive oil mixture over the olives and toss well to ensure the olives are evenly coated.
Add fresh lemon juice, salt, and freshly ground black pepper to the olives. Stir again to combine and taste for seasoning, adjusting as necessary.
Cover the bowl with plastic wrap or transfer the mixture to an airtight container and refrigerate for at least 1 hour to allow the flavors to meld. For best results, marinate overnight.
Before serving, bring the olives to room temperature and give them a gentle stir. Serve in a bowl as an appetizer or as part of a mezze platter.
Nutrition Facts
Calories |
1067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.7 g | 138% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5410 mg | 235% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 3.0 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 609 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
