Keto Vegan Moroccan Spiced Olives with Cumin and Paprika
A fragrant Mediterranean appetizer featuring mixed olives marinated in aromatic Moroccan spices including cumin, smoked paprika, and cinnamon. The warm spice blend combines with fresh herbs and bright lemon to create a complex flavor profile that's both exotic and comforting. Perfect for entertaining, these olives make an elegant starter for dinner parties or a sophisticated addition to cheese boards and mezze spreads. This keto-friendly and vegan version delivers authentic North African flavors while accommodating modern dietary preferences.
Ingredients
- 1 pound mixed olives, drainedgreen olives only1:1single-variety
simpler preparation
- ¼ cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 lemon lemon, zest and juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon capers, drained and rinsed
Instructions
- 1
Place the drained olives in a medium-sized mixing bowl
- 2
Whisk together the extra virgin olive oil, minced garlic, lemon zest, and lemon juice until well combined
- 3
Add the ground cumin, smoked paprika, ground coriander, cayenne pepper, and ground cinnamon to the oil mixture and stir until thoroughly blended
- 4
Pour the spiced oil mixture over the olives and toss gently to coat evenly
- 5
Stir in the chopped cilantro, parsley, and capers, mixing well to distribute throughout
- 6
Cover the bowl or transfer to a jar with tight-fitting lid and marinate in refrigerator for at least 2 hours or overnight
- 7
Let olives come to room temperature before serving
Tips
Use a mix of Kalamata, Castelvetrano, and green olives for varied textures and flavors that complement the Moroccan spices.
For deeper flavor, warm the oil and spices gently in a pan for 1-2 minutes before adding to olives.
Double the recipe for parties - these olives keep well and taste even better after a day of marinating.
Good to Know
Refrigerate in covered container for up to 1 week. Bring to room temperature before serving.
Best made at least 2 hours ahead. Can be prepared up to 3 days in advance for optimal flavor development.
Serve at room temperature with crusty bread, crackers, or as part of a mezze platter.
Common Mistakes
Serve chilled to avoid solidified olive oil that masks flavors.
Drain olives well to prevent diluting the marinade.
Substitutions
simpler preparation
FAQ
Can I use different types of olives for this recipe?
Yes, any combination of olives works well. Try Kalamata, green, or Castelvetrano olives. Each variety will bring its own unique flavor and texture to the final dish.
How long can these marinated olives be stored?
Store covered in the refrigerator for up to one week. The flavors actually improve after the first day as the spices have more time to penetrate the olives.
What if I don't have all the spices listed?
You can substitute with ras el hanout spice blend using about 2 teaspoons total, or focus on the cumin and paprika as the base flavors for a simpler version.