Marinated North African Olives
Transform your appetizer game with these flavorful Marinated North African Olives, a vibrant and aromatic dish inspired by the bold spices and citrusy brightness of North African cuisine. This easy-to-make recipe combines a mix of green and black olives with a tantalizing blend of cumin and coriander seeds, paprika, and crushed red pepper flakes for a hint of heat. Fresh orange and lemon zest, along with fragrant rosemary and thyme, infuse the olives with a refreshing citrus-herb aroma. Gently warmed extra virgin olive oil ties everything together, creating a rich, infused marinade that pairs perfectly with crusty bread or a cheese platter. Ready in just 15 minutes of active prep time, these olives taste even better after marinating overnight, making them an irresistible make-ahead option for entertaining. Ideal as an appetizer, salad topper, or mezze platter companion, these marinated olives bring Mediterranean flair to your table.
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Recipe Information
Ingredients
- 2 cups mixed olives (green, black, or a combination)
- 0.5 cups extra virgin olive oil
- 1 orange
- 1 lemon
- 4 garlic cloves
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon paprika
- 0.5 teaspoon crushed red pepper flakes
- 1 fresh rosemary sprig
- 1 fresh thyme sprig
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Rinse the olives under cold water to remove any excess brine, then drain them well. Set aside in a large bowl.
Zest the orange and lemon, ensuring you avoid the bitter white pith. Slice the orange and lemon into thin rounds for later use.
Peel and smash the garlic cloves with the flat side of a knife to release their flavor. No need to mince.
In a small skillet over medium heat, toast the cumin seeds and coriander seeds for 1-2 minutes until fragrant. Be careful not to burn them.
In a small saucepan, combine the olive oil, garlic cloves, toasted cumin seeds, coriander seeds, paprika, crushed red pepper flakes, and the orange and lemon zest. Warm gently over low heat for about 2 minutes to infuse the oil with flavor. Do not let the oil boil.
Remove the saucepan from heat and let the oil cool slightly.
Pour the infused oil mixture over the olives in the bowl. Add the orange and lemon slices, the sprigs of rosemary and thyme, sea salt, and black pepper. Toss everything together to coat the olives evenly.
Transfer the marinated olives to a clean, airtight container or jar. Allow the flavors to meld by refrigerating for at least 4 hours, though overnight is ideal.
Bring the olives to room temperature before serving for the best flavor. Serve as an appetizer, a topping for salads, or alongside crusty bread.
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.0 g | 227% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4809 mg | 209% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 15.6 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 703 mg | 15% | |
*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.
