When Corey and I were traveling in France, each day was a new adventure. The simple task of grocery shopping became an exciting expedition. What unknown treasures would we delight upon? What tasty morsels would we discover? One day we ventured into a Middle Eastern market and discovered barrels upon barrels of olives and at incredible prices. We were beyond thrilled and quickly purchased several varieties. My favorite by far were the Moroccan olives.
The spiciness of the Moroccan olives pairs well with refreshing white wines and mild cheeses. Tart lemons, spicy harissa, briny olives, and herb-infused tomato paste all contribute to making these Moroccan olives incredibly flavorful. Once the olives have been eaten, the leftover sauce tastes great on slices of baguette. Moroccan olives can be made ahead of time and in fact taste better with age. They’re great as an appetizer or as a snack. The vibrant red sauce, bright yellow lemon slices, and green olives make for a beautiful presentation.