Moroccan Spiced Olives
Transform your appetizer game with these vibrant and flavorful Moroccan Spiced Olives, a perfect combination of earthy spices and zesty accents. This quick and easy recipe takes only 15 minutes to prepare, blending briny green and black olives with a lively mix of paprika, cumin, coriander, and a hint of cinnamon for a tantalizing warmth. Infused with garlic, fresh herbs, and a citrusy kick from white wine vinegar and thinly sliced lemon, these olives are as aromatic as they are delicious. Ideal for entertaining or an everyday snack, serve them at room temperature for the best flavor or let them marinate overnight to truly elevate the spice infusion. Whether paired with crusty bread, as a mezze platter centerpiece, or alongside your favorite wine, these olives promise a taste of Morocco in every bite!
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Recipe Information
Ingredients
- 2 cups mixed green and black olives (preferably unpitted for better flavor)
- 2 tablespoons extra virgin olive oil
- 1 whole lemon, thinly sliced
- 3 whole garlic cloves, thinly sliced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon red chili flakes (optional, for heat)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon white wine vinegar
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the olives under cold water to remove excess brine, then drain well. Pat them dry with a kitchen towel.
In a medium skillet, heat the olive oil over medium heat.
Add the thinly sliced garlic and cook for 1-2 minutes, stirring constantly, until fragrant but not browned.
Stir in the paprika, ground cumin, ground coriander, ground cinnamon, and red chili flakes (if using). Cook for an additional 30 seconds to bloom the spices.
Add the olives to the skillet and toss them to coat in the spiced oil mixture. Cook for 2-3 minutes over medium heat, stirring occasionally.
Remove the skillet from the heat and stir in the white wine vinegar, sliced lemon, salt, and black pepper.
Transfer the olives to a serving bowl and allow them to cool to room temperature.
Garnish with freshly chopped parsley and cilantro before serving.
For maximum flavor, cover and refrigerate the olives for at least 1 hour (or overnight) to let the spices infuse. Bring them back to room temperature before serving.
Nutrition Facts
Calories |
933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4234 mg | 184% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 2.0 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 421 mg | 32% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 494 mg | 11% | |
*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.
