Moroccan Tcharmela Marinated Olives 10 oz.
Tcharmela Green Olives - not pitted - 10 oz/280 gr by Mustapha's Moroccan, Morocco.
It begins with green Moroccan Picholines that are grown at the foot of the Atlas Mountains and cured in the slow traditional way, with nothing but salt and water. He then marinates them traditional Moroccan blend of spices known as tcharmela - or charmoula - to create a wonderfully complex flavor influenced by coriander, cumin and paprika.
These deliciously spicy olives are perfectly suited to Moroccan cooking - they accompany everything from fish to chicken to lamb. Tcharmela marinated olives are great olives to serve with drinks. You can also create a marvelously spicy tapenade by pitting the olives and processing them in a food processor with some of the tcharmela. You can also save the tcharmela and use it to spice up, soups, stews, and even sauces. Moroccan cuisine is considered one of the most important cuisines in the world.
Over the last two millennia the indigenous Berber peoples have endured invasion and conquest, and each culture that came left its mark on the land, its people, their cuisine. A wealth of culinary creativity and the amazing quality of ingredients from the everyday to the exotic make Morocco a culinary mecca.
Olive cultivation is central to Moroccan cuisine and culture. One can understand then why the Moroccans are masters of curing and marinating and infusing olives, and why they eat olives with just about every meal, even breakfast. Olives were most likely first planted in ancient times, and each succeeding culture that invaded planted or replanted.
The proof of this proposition is that France imports tons and tons of these olives to eat themselves and to export as a 'Product of France' - yes most 'French' Picholines that are sold in this country are in fact grown in Morocco.
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