Mustapha begins with tender, meaty Picholines grown at the foot of Morocco's Atlas Mountains to create these wonderfully simple, traditional marinated olives. Fresh garlic, his preserved lemons and fine herbs are the ingredients that create a fresh, bright flavor, enhancing the flavor of the olives without overpowering them.
This is Moroccan cuisine at its simplest, and best. They are the perfect olives to open at any time, at any meal. The simplicity of the flavors makes these olives a great addition to simple meals like roasted chicken, or a simple salad and some fresh goat cheese! Even though they still have pits, the combination of flavors makes them perfect for a martini.
Over the last two millennia the indigenous Berber peoples have endured invasion and conquest, each culture that came left its mark on the land, its people, their cuisine. A wealth of culinary creativity and the amazing quality of the bounty of ingredients from the everyday to the exotic make Morocco a culinary mecca.
Introduced and re-introduced over the centuries, olive cultivation is central to Moroccan cuisine and culture. One can understand then why the Moroccans are masters of curing, marinating and infusing olives, and why they eat olives with just about every meal, even breakfast. Olives were most likely first planted in ancient times, and each succeeding culture that invaded and stayed planted or replanted.
Today the predominant variety of olive planted in Morocco is the Picholine Marocaine, the cousin to the French Picholine Languedoc. Given the milder and more consistent climate in Morocco the Picholine Marocaine grows into a superior table olive. The proof of this proposition is that France imports tons and tons of these olives to eat themselves and to export as a "Product of France" - yes most "French" Picholines that are sold in this country are in fact grown in Morocco. The best olives come from the foot of the Atlas Mountains, and thats where Mustapha gets his.
Three 10 oz Jars
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