摩洛哥餐桌上永远有一碟的腌橄榄，加蒜、孜然、腌柠檬和香菜油腌制。是每顿饭的开场。
腌制橄榄是摩洛哥餐桌上永远有一碟的开胃小菜。摩洛哥是世界上最大的橄榄生产国之一，橄榄品种多样，从大而软的到小而脆的。腌制方法各家不同，但核心是大蒜、孜然、腌柠檬和橄榄油。橄榄在摩洛哥饮食中的地位等同于面包：每顿饭都从撕一块面包、捏一颗橄榄开始。市集上有专门的橄榄摊，几十种橄榄分装在大盆里，论斤卖。腌制橄榄的做法和风味因地区和家庭而异，是摩洛哥家庭饮食中最个人化的部分之一。
橄榄咸鲜、蒜香、孜然暖融，腌柠檬添酸。配面饼和塔吉，是每顿饭的开场。
橄榄的苦味来自多酚类化合物，腌制前须用盐水浸泡数天脱苦。大蒜和孜然在橄榄油中浸泡释出脂溶性芳香物。腌柠檬的酸度和盐分渗透橄榄，既赋味也延长保存。摩洛哥的腌橄榄不发酵，只是浸泡入味，因此比地中海其他地区的腌橄榄更脆更鲜。
Variations
有的加哈里萨辣椒酱增辣。用青橄榄或黑橄榄皆可。加几粒香菜籽增香。
On the Palate
Where Marinated Olives sits in the Moroccan flavor cloud
Ingredients
Serves 8How it's made
3 steps · 15 min
- 15 min
Mix 500g olives (rinsed) with 6 crushed garlic, 1 tbsp cumin, 1 diced preserved lemon, 1 bunch chopped coriander, 4 tbsp olive oil, 1 tsp paprika.
- 25 min
Toss well; let marinate at least 2 hours.
Watch outToss everything well and let it marinate at least two hours — the olives need that time to drink in the garlic, cumin and preserved lemon or they taste bare.
- 33 min
Serve at room temperature.
