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Green olive dip served with fresh pita
Rustic mix of chopped olives, coriander, and olive oil

Moroccan green olive dip

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
The Moroccan cousin of tapenade is this rustic, chunky dip. Smoothness is not the goal here, but the interplay of textures: meaty olives, crunchy herb stems, and silky olive oil. The secret lies in freshness – lemon juice and green herbs lose aroma instantly under heat or long storage, so always prepare this fresh ('à la minute').
🕒 Prep Time 15 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 165 kcal
🌍 Cuisine Moroccan

Ingredients

Equipment Needed

  • Chopping board and sharp chef's knife
  • Mixing bowl

Instructions

1 ✓

Rinse and drain olives, then chop very finely into small cubes with a large knife (do not puree!).

Tip: Hand chopping preserves olive texture, whereas a machine would mash it.
2 ✓

Finely chop parsley and coriander. Crush garlic and chop to a paste.

Tip: 'Cut', don't 'crush' herbs with the knife, so their moisture (and flavour) stays in them, not on the board.
3 ✓

In a bowl, toss together olives, green herbs, and garlic.

Tip: Dry ingredients mix here.
4 ✓

Pour over olive oil and lemon juice. Sprinkle with paprika, pepper, and cumin.

Tip: Oil dissolves paprika colour pigments, giving the dip a nice orangey-red sheen.
5 ✓

Mix thoroughly, then let stand at room temperature for 30 minutes.

Tip: Flavours need time to meld (diffusion), but fridge cold would 'lock' aromas, so leave out.

Recipe FAQ

Too salty.
Olive salt content varies. Soak them in water for 10 minutes before use if very salty.
Tastes bitter.
Don't chop in parsley stalks, and watch out for lemon seeds!

Ingredients

  • 200 g Pitted green olives
  • 10 g Fresh parsley (leaves only)
  • 10 g Fresh coriander (leaves)
  • 2 cloves Garlic
  • 30 ml Extra virgin olive oil
  • 10 ml Fresh lemon juice
  • 1 tsp Paprika (sweet)
  • 1 tsp Ground cumin
  • 1 pinch Salt (only after tasting!)
  • 1 pinch Freshly ground pepper