As the title implies, Moroccan roasted olives are served warm. Firstly, they’re tossed with honey, harissa, cumin seeds, cinnamon sticks, garlic & citrus peel & roasted until the flavors permeate the olives & the heat gently causes them to wilt. Warm Moroccan Roasted Olives: if you’ve never eaten a warm roasted olive, it’s time.
In all likelihood this is going to be the easiest hors d’oeuvres or appetizer you’ll ever cook, especially around the festive season. All the ingredients get tossed onto a baking sheet & roasted & in 30 minutes you have beautiful, juicy warm olives to serve your guests or greedily gobble-down yourself.
We’re used to eating olives cold from the fridge. When served warm, their flavor nuances are intensified. Adding honey, citrus & spices is simply the cherry on top.
And yes, yes, I know, you can buy olives already flavored with dried herbs & raw garlic cloves. Shop bought flavored olives aren’t like these I promise you.
I served the olives with Champagne & sweet mint tea. The Midwest cold weather has done nothing to diminish the mint growing in my herb garden. Clearly it’s not had word winter is upon us. I made mint, pine nut & raisin meatballs today because I hate to see herbs go to waste…but I digress.
Use any & all varieties of olives in this recipe although I’d probably relegate the pimento stuffed olives only for martinis. My favorites in this recipe are the jumbo green & the dried, black olives. Can’t decide? Then do as I did & buy 5 or 6 different varieties. Because this is infinitely better served warm, combine all the ingredients & store them in a jar in the fridge. Just before guests arrive, dump them onto a baking sheet & roast them for 30 minutes. They’re fabulous served alongside smoked almonds. A simple, rustic start to any good meal. Cheers, Lovoni xo
- 1 lemon
- 1 orange
- 2 tablespoons honey
- 1 tablespoon harissa
- 1 teaspoon cumin seeds
- 2 cinnamon sticks
- 2 generous cups of mixed olives
- 6 garlic cloves, bruised, with peel
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Using a vegetable peeler, remove the rind from the lemon & orange. Toss citrus rind, honey, harissa, cumin seeds, cinnamon sticks & olives & garlic together on the baking sheet. Roast for 30 minutes, stirring twice during cooking until peel is wilted. Serve warm.
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