Green Olives with Cinnamon and Cloves - not pitted - 10 oz/280 gr by Mustapha's Moroccan, Morocco.
These olives have a unique, yet classic Moroccan flavor profile. They offer a mouthful of flavor that is well balanced, refreshing and slightly smoky, spicy without being hot. Green Moroccan Picholine olives have a firmness that makes them perfect for the aromatic flavors of cinnamon and cloves - it also includes some of his preserved lemon to balance the forward flavors of the spices.
This traditional blend of flavors shows that it is skilled in the art of marinating and infusing. If you are not a big fan of "heat" with your olives, but you want to enjoy one of the essential products of Moroccan cuisine, then these olives are just right for you.
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. 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, 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. The best olives come from the foot of the Atlas Mountains.