Moroccan marinated olives (zitoun mchermel)
Zitoun mchermel: green and violet olives in garlic, harissa, cumin, preserved lemon and herbs
Olive sellers in the Marrakech medina build tall pyramids of green, violet and black olives, and some of the most tempting bowls are the ones already dressed with chilli paste, garlic and preserved lemon. Making zitoun mchermel at home is simple: rinse good brined olives, then toss them with harissa, cumin, paprika, lemon rind, herbs and olive oil and give them a day in the fridge to soak up the flavours. They come to the table at almost every meal, next to bread and salads, and are perfect with mint tea or as a snack before dinner. Chef's tip: lightly crack each olive with the flat of a knife or the bottom of a glass so the marinade gets inside.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 8
Ingredients
- 10 ½ oz green oliveswith stones, drained
- 7 oz violet or kalamata-type oliveswith stones, drained
- 3 garlic clovesthinly sliced
- 1 tsp harissa pastemore if you like it hot
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ½ preserved lemonrind only, finely chopped; see our recipe
- 2 tbsp coriander leaveschopped
- 2 tbsp flat-leaf parsleychopped
- 4 tbsp olive oil
- 1 tbsp lemon juice
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What you'll need
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Method
0/5 doneStep 1: Put 10 ½ oz green olives and 7 oz violet or kalamata-type olives in a sieve and rinse well under cold water, then soak in a bowl of fresh water for 15 minutes. Skipping this is the common mistake: shop brine plus salty preserved lemon makes the olives far too salty.
15 minStep 2: Drain the olives, pat them dry and lightly crack each one by pressing with the flat side of a knife until the flesh splits.
Step 3: In a bowl, mix 3 garlic cloves, 1 tsp harissa paste, 1 tsp ground cumin, 1 tsp sweet paprika, ½ preserved lemon, 2 tbsp coriander leaves, 2 tbsp flat-leaf parsley, 4 tbsp olive oil and 1 tbsp lemon juice into a loose red paste.
Step 4: Add the olives and toss until every one is coated.
Step 5: Cover and refrigerate for at least 24 hours, stirring once or twice. Take them out 30 minutes before serving so the oil loosens. They keep for a week in the fridge in a closed jar.
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 1 g
- Carbs
- 3 g
- Fat
- 11 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does moroccan marinated olives (zitoun mchermel) take?
- About 20 minutes in total.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of ground cumin?
- Cumin seeds, toasted and ground.
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