Shared by Julia Mande
Shared by Julia Mande
Cured Black Olives with Orange and Herbs
Yield: 6 servingsTime: 25 minutes
Cured Black Olives with Orange and Herbs
Yield: 6 servingsTime: 25 minutesFamily Journey
Casblanca, MoroccoQueens, NYHarare, Zimbabwe
Hastings-on-Hudson, NYBrooklyn, NY
This simple yet bold Moroccan olive dish from Julia Mande and her mom Lydia Hassiba brings together salty, bitter black olives, fresh herbs, warm spices, and juicy orange for a vibrant addition to any mezze spread. It’s the kind of recipe that doesn’t need much fuss — just a shake in a jar to bring all the flavors together. The longer it sits, the better it gets, making it perfect for prepping ahead of time.
Read more about Julia’s family in “Inheriting Generations of Moroccan Culinary Wisdom” and try her recipes for Moroccan lemon and olive chicken and shaved fennel and orange salad.
Ingredients
- 1 pint black cured olives
- 1 clove garlic, crushed
- ¼ teaspoon ground cumin
- ¼ teaspoon paprika
- ½ cup flat-leaf parsley, roughly chopped
- 1 large navel orange
- 2 teaspoons fresh orange juice
Preparation
Step 1
In a mason jar or lidded container, combine the garlic, cumin, and paprika. Mix well.
Step 2
Using a sharp knife, slice off the top and bottom of the orange to reveal the flesh. Stand the orange on one end and cut away the peel and white pith, following the curve of the fruit. Working over a bowl to catch the juice, cut between the membranes to release individual orange segments. Cut each segment into pieces roughly the same size as the olives.
Step 3
Add the olives, parsley, orange segments, and orange juice. Seal the container and shake several times to combine.
Step 4
Serve or store in an airtight container in the refrigerator for up to 5 days.
