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What should I do with tart Moroccan olives?


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What should I do with tart Moroccan olives?

KMcGrew | Sep 9, 2009 08:20 AM

I recently decided that it's time to learn to like olives--I've had some that I've liked at Greek/Moroccan restaurants, but in general I haven't been a fan. So, I bought some black oil-cured olives at Whole Foods that looked like the ones I've liked the most, only to discover that they were unpleasantly tart/bitter to eat on their own. A little Google sleuthing leads me to believe they are Moroccan salt-cured black olives (AKA dry-cured or oil-cured), and I've read they're mostly used in cooking. So, does anyone have any suggestions as to how to use them? I've thought about using them in empanadas or some sort of Moroccan chicken or general ideas would be helpful!

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