Moroccan Olive Dip Recipes

MOROCCAN OLIVE TAPENADE - BLACK OR GREEN OLIVE TAPENADE

Steps:

• Rinse the olives and remove the pits. Combine the olives with the capers.
• Chop the olives and capers as finely as you can by hand, or place them in a food processor and pulse several times until the mixture is almost a paste. If using a processor, be careful not to overdo the blending as you want the tapenade to retain some texture.
• Mix the chopped olives with the remaining ingredients by hand, or in the food processor (again by pulsing several times, just until combined).
• Taste, then add and adjust harissa, garlic, and lemon juice as desired.
• For a thinner tapenade, increase the amount of olive oil, stirring in an additional teaspoon or two at a time, until you achieve the desired consistency. Store the tapenade in a covered glass jar in the fridge.

MOROCCAN OLIVE DIP

Steps:

• In a large covered container, combine the cumin, oregano, fennel seeds, 1 teaspoon of the red pepper flakes, and the rosemary, garlic, and olives. Add just enough water to cover the olives with liquid. Cover and let sit overnight in the refrigerator.
• Strain the liquid from the olives and discard it. Pick out and discard the garlic. Add the olive oil, lemon juice, vinegar, sugar, salt, the remaining 1/4 teaspoon red pepper flakes, the cloves, and the raisins to the olives. Stir and then refrigerate for 1 hour.
• Before serving, let the mixture sit at room temperature for 15 minutes to warm the olive oil. Stir and serve.
• The olive mixture will keep in an airtight container for up to 1 week in the refrigerator. Allow the mixture to come to room temperature before serving. (The oil may congeal while refrigerated.)

MOROCCAN CARROT DIP

Steps:

• Cook the chopped carrot and garlic in simmering, salted water, for about 20 minutes or until soft.
• Drain well, then return them to the hot, dry pan for a minute or two, over medium heat, to dry them out further.
• Tip the carrots and garlic into the food processor bowl, and process until smooth.
• Add the cumin, paprika, ginger, cinnamon, cayenne, sea salt, honey and lemon juice and whizz again.
• With the machine still running, add the olive oil gradually.
• Allow to cool.
• Spoon into a serving bowl, drizzle with a little extra olive oil, scatter with olives and cilantro leaves, and serve with lightly warmed flat bread for dipping.

MOROCCAN OLIVE FLATBREAD

Steps:

• Make the spice mixture by mixing all of the seasonings in a small bowl. Set aside.
• Place the flour, sugar, salt, pepper and olives in a large mixing bowl and stir to combine. Add the olive oil and stir well with a fork. Add the water and continue to stir until a ball forms. Sprinkle a work surface generously with flour and turn the dough out onto the surface. Knead until the dough is velvety smooth, about 2 minutes. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
• Preheat the oven to 400°F.
• Take the dough from the refrigerator and flatten into a disk on a floured surface. Using a rolling pin, roll the dough out as thinly as possible into an oval. Roll the dough onto the pin and transfer it to a baking sheet that has been brushed with olive oil.
• Brush the dough with olive oil and sprinkle with the spice mixture. Place the pan in the oven until the bread is crisp and deep golden brown, about 20 minutes. Remove from the oven, let cool, and break into pieces. The flatbread can be made up to 2 days in advance, wrapped in plastic wrap, and kept in a dry place. Enjoy!
• Note: This goes good with Black Olive Mayonnaise!

MOROCCAN OLIVES

Steps:

• In 8-inch nonstick skillet, heat 2 tablespoons oil 1 minute. Add fennel seed, coriander seed, cumin seed, pepper flakes and garlic; cook and stir over medium heat 1 minute or until fragrant. Remove from heat. Add olives and orange peel; stir until olives are coated.
• Divide mixture between 2 small jars or containers with tightfitting lids. Pour 3/4 cup oil over mixture in jars. Cover; refrigerate at least 4 hours before serving. Serve at room temperature. Store in refrigerator up to 1 week.