Moroccan Tunisian-Style Marinated Green Olives 10 oz.
Tunisian Green Olives - 10 oz/280 gr by Mustapha's Moroccan, Morocco.
Harissa is most popular in Tunisia, and it is the starting point for these marvelously spicy olives. Mustapha 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 with his Moroccan harissa, and the result is a truly spicy treat worthy of any Moroccan table.
Serve them as a snack or with meals. 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, each culture that came left its mark on the land, its people, their cuisine, from the first Phoenician traders to the last French colonizers. A wealth of culinary creativity and the amazing quality of the bounty of ingredients from the everyday to the exotic make Morocco a culinary mecca.
Introduced and re-introduced over the centuries, 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 and stayed planted or replanted.
Today the predominant variety of olive planted in Morocco is the Picholine Marocaine, the cousin to the French Picholine Languedoc. Given the milder and more consistent climate in Morocco the Picholine Marocaine grows into a superior table olive. 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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