Marinated olives are essential to a menze or mazza, the Middle Eastern counterpart of an Italian antipasto. Moroccan market stalls are crowded with enormous ceramic jars filled with olives of all kinds. Moroccan Herbed Olives keep well tightly covered and refrigerated.


  • 1 pound Kalamata or Greek olives
  • 1/4 cup olive or vegetable oil
  • 2 tablespoons snipped parsley
  • 2 tablespoons snipped fresh cilantro
  • 1 tablespoon lemon juice
  • 1/2 teaspoon crushed red pepper
  • 2 cloves garlic, finely chopped


Rinse olives under running cold water;drain. Place in 1 quart jar with tight-fitting lid. Mix remaining ingredients; pour over olives. Cover tightly and refrigerate, turning jar upside down occasionally, 1 to 2 weeks. Serve at room temperature.

About 75 olives

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Submitted 6/13/05.
Source: Betty Crocker's New International Cookbook
Submitted By: Linda Wilson
Moroccan Herbed Olives