Souk olives

The Daily Telegraph - Saturday - - FOOD DRINK -

Th­ese have a dis­tinc­tive tangy and uniquely Moroc­can taste.


100g pit­ted black dry olives

100g drained pit­ted green olives 100g drained pit­ted red-brown olives, such as kala­mata

2 small pre­served lemons, flesh and rind chopped

60g drained gherkins, roughly sliced

20g flat-leaf pars­ley, finely chopped

3 gar­lic cloves, peeled and crushed 1½ tbsp lemon juice

1 tbsp olive oil

Recipe from Casablanca by Nar­gisse Benk­ab­bou (Mitchell Bea­z­ley, £20)

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