*  Exported from  MasterCook  *
 
                          MORROCCAN SPICED OLIVES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Olives purchased from deli
                         -or Middle Eastern grocery
                         -(green
 
   Yield: 1 cup
   
   Olives are often served as part of the Middle Eastern
   appetizer assortment called mezze or mazza that is
   brought to your table with your wine, ouzo, or arak.
   Anything can turn up as part of a mezze selection:
   octopus dressed in olive oil and lemon, chunks of feta
   cheese or salami on small pieces of bread, or a plate
   of creamy, tart hummus.  Olives, brined, salted, or
   marinated, are almost always on one of the little
   plates.
   
   Middle Eastern marketplaces feature huge vats and
   crocks of differently spiced olives in myriad array.
   Some are fleshy, some juicy, others bitter and dense,
   and each is in a subtly different mainade.  The
   marinade in this recipe is good for almost any type of
   olive;  it is especially delicious with green brined
   olives or fleshy Greek-style ones (it even improves
   California-style ripe Olives).
   
   brine-cured, Kalamata, Greek-style, or shriveled black
   dry-cured) 1/4 cup olive oil 4 cloves garlic, chopped
   1 tsp fresh rosemary leaves, lightly crushed 1 1/2 tsp
   Aji Harissa, Berbere, or commercial chile-garlic paste
   1 tbsp wine vinegar
   
   1.  Drain olives of any brine.
   
   2.  Slowly heat olive oil over low heat. Remove from
   heat and add garlic, rosemary, chile-garlic paste, and
   vinegar.
   
   3.  Pour marinade over olives and let stand at least 2
   hours (the flavor gets hotter the longer it stands).
   
   ADVANCE PREPRATION:  Lasts almost forever, covered and
   refrigerated
   
   VARIATION:  A Mediterranean-inspired hors d'oeuvre.
   
   4 ounces Montrachet or Leazay goat cheese 1 to 2
   cloves garlic, chopped 1 tsp finely chopped cilantro
   (optional) 1 tsp medium salsa (or to taste) 1/2 tsp
   thyme 1 tsp olive oil Approximately 1/2 a French
   baguette, cut into 1/2 to 3/4 inch slices Morroccan
   Spiced Olives
   
   1.  Mash goat cheese with a fork.  Add garlic,
   cilantro, salsa, thyme, and olive oil.
   
   2.  Spread goat cheese mixture on bread slices; top
   each with half a pitted marinated olive.
   
   RECOMMENDED WINE:  Enjoy with a glass of a
   medium-bodied Cabernet Sauvignon with noticeable
   character, one from California, Chile, or Spain.
  
 
 
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