It could be a little appetizer besides your dinner or could be a little evening snack. Before we go any further, I want to explain the word “Charmoula or tcharmila”; we use it in Morocco to refer to any mixture of spices used for a specific dish (ex: Fish charmoula). It doesn’t refer to the dry spices only but all the mixture including oil & the herbs used in it.And apparently, Italians also have something similar to this. We had it at an Italian restaurant. It didn’t have cumin or paprika, but it was garlicky as well. This olives charmoula is good with crackers, French bread, & toast slices could be also topped with cheese & sweated in the oven. That’s how I make it sometimes. Yummy!
Now we move to the ingredients:
1 cup (100g) black olives without the pit
2 tbsp olive oil
1 clove of garlic
1 tsp of paprika
1 tsp of cumin
Salt to taste
Grounded parsley & coriander (fresh)
preserved lemon cut into wedges.
Cut the olives. Set them aside.
In a bowl put all the ingredients & mix well. (I didn’t use the
preserved lemons here, I prefer it without).
Add the olives & put in the refrigerator. Should be consumed
after two or three days to let the olives absorb the charmoula.