These Moroccan marinated olives are briny, garlicky, slightly spicy, and packed with the bold flavors of fresh herbs, cumin, paprika, and lemon. They’re one of the easiest Moroccan appetizers to make at home and taste even better after sitting in the fridge for a day or two.

If there’s one thing you can almost always count on when sitting down at a Moroccan restaurant, it’s a little dish of marinated olives waiting for you at the table. Whether you’re eating at a family-run restaurant, stopping at a roadside barbecue joint, or sitting down for a home-cooked meal, olives are practically a given.

In our house, and in so many Moroccan homes, olives are as essential to the table as butter and bread. They’re the kind of thing you casually snack on while waiting for the rest of the food, and before you know it, half the bowl is gone!

This recipe is my take on those flavorful Moroccan marinated olives that make even the simplest meal feel special. They take just a few minutes to prepare, require no cooking, and are perfect for serving alongside fresh bread, grilled meats, tagines, or a spread of Moroccan salads.

Ingredients

You only need a handful of pantry staples and fresh herbs to make these olives.

Green olives

I recommend using good-quality pitted green olives for this recipe. You can use plain green olives from a jar or the olive bar at your grocery store. Choose olives that are briny but not overly salty, since the marinade will add plenty of flavor.

You can also mix in some black or purple olives for variety.

Extra virgin olive oil

Olive oil is the base of the marinade, so use one you enjoy the taste of. A good extra virgin olive oil helps carry the garlic, spices, and herbs throughout the olives.

Garlic

Freshly minced garlic adds a delicious savory flavor. I recommend fresh garlic rather than garlic powder for this recipe.

Fresh cilantro and parsley

Fresh herbs bring brightness and freshness to the marinade. I like using both cilantro and parsley for that classic Moroccan flavor.

Cumin

Ground cumin adds an earthy, warm flavor,

Harissa or chili flakes

For a little heat, add harissa or red pepper flakes. Moroccan olives can range from mild to quite spicy, so adjust the amount to your liking.

Preserved Lemon

Preserved lemon brightens the marinade and adds a deeper, more traditional Moroccan flavor.

See recipe card for quantities.

Instructions

Tips for the Best Moroccan Marinated Olives

• Save the marinade. Once you've eaten the olives, the leftover seasoned oil can be drizzled over roasted vegetables or used to flavor a quick salad dressing, provided it has been handled and stored safely.

• Let them marinate overnight. A little patience makes a big difference in flavor.

• Use fresh herbs. Cilantro and parsley give these olives their fresh, vibrant flavor.

• Adjust the heat. Add more harissa or chili flakes if you like spicy olives, or leave them out for a milder version.
• Try preserved lemon. A little finely chopped preserved lemon adds a wonderful salty, citrusy depth.
• Don't overdo the salt. Taste first, especially if your olives are already very briny.

How to Store Moroccan Marinated Olives

Store your marinated olives in a clean, airtight glass container in the refrigerator. For the best quality, enjoy them within about 5–7 days, and always use a clean utensil when serving.

Because this recipe contains fresh garlic and herbs in oil, it should remain refrigerated. Do not store it at room temperature or treat it as a shelf-stable preserved food. Discard any leftovers that have been left out for more than 2 hours, or 1 hour if temperatures exceed 90°F.

If the olive oil solidifies or becomes cloudy in the refrigerator, that's normal. Let the olives sit at room temperature briefly before serving, then return the container to the refrigerator.

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Pairing

These are my favorite dishes to serve with [this recipe]: