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MoroccanAuthentic Cuisine

Olive Dip

Serves 6 Dip vegetarian, Appetizers

Olive Dip

This olive dip hails from the bustling kitchens of Morocco, where olives are a staple of both the pantry and the plate. Unlike its Provençal cousin, this tapenade embraces the bold, earthy notes of cumin and the robust essence of Moroccan olives. Its simplicity makes it a versatile addition to meze spreads, perfect for casual gatherings or as a flavorful companion to a more elaborate meal.

With each bite, you experience the deep, briny flavor of olives, underpinned by the aromatic warmth of cumin and the sharpness of garlic. A squeeze of lemon brightens the blend, while olive oil lends a silky texture. Ideally paired with crusty bread, this dip is a celebration of rich, unpretentious flavors.

Ingredients

  • 250 g (9 oz)pitted purple olives
  • 1garlic clove
  • 1 tspcumin
  • 3 tbspolive oil
  • lemonsqueeze
  • pinchsalt

Method

  1. Place 250 g (9 oz) of pitted purple olives into a food processor. Add 1 peeled garlic clove and 1 teaspoon of cumin. The cumin will add a warm, earthy flavor that complements the briny olives. Pulse the mixture a few times until the olives are coarsely chopped. You want a rough texture, not a smooth paste, so be careful not to over-process.
  2. Transfer the coarsely chopped olive mixture to a mixing bowl. Drizzle in 3 tablespoons of olive oil and add a squeeze of lemon juice. The olive oil will help bind the mixture, while the lemon juice adds a bright, tangy note that balances the richness of the olives.
  3. Use a spoon or spatula to gently fold the olive oil and lemon juice into the olive mixture. This ensures that the flavors meld together without breaking down the texture further. Add a pinch of salt, if needed, but taste first since the olives are naturally salty.
  4. Once everything is well combined, check the texture. It should be coarse with visible bits of olives and garlic, not a smooth paste. Adjust seasoning if necessary, keeping in mind the balance of salty, tangy, and earthy flavors.
  5. Serve the olive dip with fresh khobz, a traditional Moroccan bread. The dip should be thick enough to hold its shape on the bread, yet spreadable. Enjoy this rustic, flavorful dip as part of a mezze platter or as a simple appetizer.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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