Wednesday, February 10, 2010

Black Moroccan Olives

"One year there is a good olive crop, another year it is a bad one; it is better to get some other work." - Lala Zuhra

When oil-cured olives are made, they are first packed in salt and allowed to dry out. At any point later the dried olives are packed in oil to make oil-cured olives. The results are dense, plump, juicy olives with a unique texture and smooth flavor.

Yummy plain or bake in your homemade bread!

No comments:

Post a Comment