Love and Spices: Olive Tagine

This Moroccan side dish is perfect for olive lovers!

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated English-language cookbook by Monique Singer, offers unique recipes for cooking with spices, from appetizers to desserts. It’s a true sensory journey through the flavours of the world, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each of her recipes.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Olive Tagine

I personally love olives, especially when combined with preserved lemon and spices.
It is easy to make and can be served with fish or chicken.
Moroccan purple cracked olives are available at any Middle Eastern store.
Remove the pits before cooking, and rinse the olives several times in hot water to reduce the salt.

Preparation time: 35 min | Cooking time: 40 min | Yields: 6 servings

• 1 lb / 450 g cured Moroccan purple olives, pitted
• 3 tomatoes, peeled and cut into small pieces
• 1/2 cup / 125 ml water
• 1/4 preserved lemon, chopped
• 3 large garlic cloves, crushed
• 3 tbsp avocado oil
• 1/4 tsp turmeric
• 1/4 tsp paprika
• 1/4 tsp cayenne
• 1/2 tbsp ras el hanout
• 1/4 tsp ginger powder
• 3 bay leaves

In a cooking pot, sauté the crushed garlic until golden.
Add the chopped tomatoes, preserved lemon, bay leaves and all of the spices.
Stir and cook for about 7 minutes.
Pour in the water and olives, stir again and simmer for 30 minutes.
Serve as a side dish.

Do not salt the olives, as they are already salty.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion list is her attraction to spices, their benefits, and the distinctive flavours they bring to all dishes. LinkedIn