Moroccan Spiced Green Olives
Elevate your appetizer game with these vibrant Moroccan Spiced Green Olives, a quick and easy recipe brimming with bold flavors and aromatic spices. Tender green olives are drenched in a warm blend of extra virgin olive oil, garlic, lemon zest, and freshly toasted cumin and coriander seeds, creating a tantalizing marinade that balances tangy, smoky, and earthy notes. A hint of paprika and optional red pepper flakes add a touch of heat, while fresh parsley and cilantro deliver a pop of herbaceous brightness. Perfect as a crowd-pleasing snack, a sophisticated starter, or a flavorful side, these olives can be prepped in just 15 minutes and marinated hours ahead for maximum flavor. Whether served solo or alongside crusty bread, this Mediterranean-inspired dish is a must-try addition to your table.
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Recipe Information
Ingredients
- 300 grams Green olives (pitted or unpitted)
- 60 milliliters Extra virgin olive oil
- 1 Lemon (zested and juiced)
- 3 Garlic cloves (thinly sliced)
- 1 teaspoon Paprika
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander seeds
- 0.5 teaspoons Crushed red pepper flakes (optional)
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Fresh cilantro (chopped)
- 1 Bay leaf
- 0.5 teaspoons Salt
Instructions
1. Rinse the green olives under cold water to remove excess brine, then drain and set aside.
2. In a dry skillet over medium heat, toast the cumin and coriander seeds for about 1-2 minutes, or until fragrant. Crush the toasted seeds lightly using a mortar and pestle or the back of a spoon.
3. In a small saucepan, heat the olive oil over low heat. Add the sliced garlic and bay leaf. Sauté for 1-2 minutes until the garlic is softened but not browned.
4. Stir in the toasted cumin and coriander seeds, paprika, red pepper flakes (if using), and salt. Cook for another 30 seconds to bloom the spices.
5. Remove the saucepan from heat. Add the lemon juice and zest, stirring to combine.
6. In a medium mixing bowl, combine the green olives with the warm spiced oil mixture. Toss well to coat the olives evenly.
7. Allow the olives to marinate for at least 1 hour at room temperature, or transfer to an airtight container and refrigerate for up to 3 days for more intense flavor.
8. Before serving, let the olives come to room temperature. Toss with fresh parsley and cilantro for a final burst of freshness. Serve as is or with crusty bread.
Nutrition Facts
Calories |
945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5797 mg | 252% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 2.0 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 380 mg | 8% | |
*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.
