Moroccan Olives Recipes

Steps:

• Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.

Steps:

• In a medium sized mixing bowl, combine olive oil, pepper flakes, garlic, coriander and cumin. Squeeze the lemon juice and add the lemon wedges, the olives, and mix well.
• Cover and refrigerate overnight. Leave out at room temperature for a few hours before serving.

Steps:

• Place the olives in a medium saucepan, add water to cover, bring to a boil, then drain.
• Heat the oil in a large skillet or saucepan over medium heat.
• Stir in the garlic, then the tomato paste and sauté until the paste begins to darken, 2 to 3 minutes.
• Add the tomatoes, water, lemon slices, cayenne, cumin, salt, and pepper.
• Simmer over medium-low heat, stirring frequently, until the liquid evaporates, about 5 minutes.
• Stir in the olives.
• Discard the lemon slices and let cool.
• Cover and let marinate in the refrigerator for at least 24 hours.
• Store in the refrigerator for up to 1 week.
• Serve at room temperature.

Steps:

• Make the spice mixture by combining all of the seasonings in a small bowl. Set aside.
• Put the flour, sugar, salt, pepper and olives in a large mixing bowl and stir to combine. Add the olive oil and stir vigorously with a fork. Add the water and continue to stir until a ball forms. Sprinkle a work surface liberally with flour and turn the dough out onto the surface. Knead until the dough is velvety smooth, about 2 minutes. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
• Preheat the oven to 400 degrees F.
• Remove the dough from the refrigerator and flatten into a disk on a floured surface. Using a rolling pin, roll the dough out as thinly as possible into an oval. Roll the dough onto the pin and transfer it to a baking sheet that has been brushed with olive oil.
• Brush the dough with extra-virgin olive oil and sprinkle with the spice mixture. Place the pan in the oven until the bread is crisp and deep golden brown, about 20 minutes. Remove from the oven, let cool, and break into pieces. The flatbread can be made up to 2 days in advance, wrapped in plastic wrap, and kept in a dry place.

Steps:

• Rinse olives under cold running water; drain.
• Place in 1-quart jar with tight-fitting lid.
• Mix remaining ingredients; pour over olives.
• Cover tightly and refrigerate, turning jar upside down occasionally, 1 to 2 weeks.
• Serve at room temperature.
• These keep well if tightly covered and refrigerated.

Steps:

• In 8-inch nonstick skillet, heat 2 tablespoons oil 1 minute. Add fennel seed, coriander seed, cumin seed, pepper flakes and garlic; cook and stir over medium heat 1 minute or until fragrant. Remove from heat. Add olives and orange peel; stir until olives are coated.
• Divide mixture between 2 small jars or containers with tightfitting lids. Pour 3/4 cup oil over mixture in jars. Cover; refrigerate at least 4 hours before serving. Serve at room temperature. Store in refrigerator up to 1 week.

Steps:

• Drain olives then place in a glass bowl of cold water overnight in the refrigerator to remove excess brine.
• The next day, drain olives well and combine with the cilantro, parsley, garlic, cayenne pepper, cumin, olive oil and lemon juice.
• Allow olives to marinate in the fridge for at least a week, stirring occasionally to distribute flavors.

Steps:

• Cover olives with water in a small saucepan and bring to a boil, then drain.
• Cook garlic in oil in a 10-inch heavy skillet over medium heat until garlic is golden, about 2 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in water, harissa, thyme, and olives and simmer briskly, stirring occasionally, until liquid is thickened and coats olives, about 5 minutes. Remove from heat and stir in lemon slices. Transfer to a shallow dish and marinate, chilled, at least 24 hours.
• These will keep for 1 month if kept in an airtight container in the refrigerator.