Moroccan olives ?

[Junior]

I have a recipe that calls for using Morccan olives. Can anybody tell me what they are similar to ? Or even what they are ?

[TJHarris]

I have a recipe that calls for using Morccan olives.  Can anybody tell me what they are similar to ? Or even what they are ?

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In my experience, Moroccan olives, as usually called for in a recipe, are a dry cured black olive. I would look for any dry cured black olive as a substitute. I have seen both Italian and French varieties.

In the States, I see them at Whole Foods Market and some other upscale grocers. You might want to try Zingerman's Deli

Edited February 15, 2006 by TJHarris (log)

[Smithy]

There was some discussion about Moroccan olives and appropriate substitutes in the Moroccan Tagine cooking thread. (This link takes you to the first post where we started discussing olive types.) Which olive you use (whether the dry-cured olive mentioned above, or another) might depend on what recipe you're cooking. Can you tell us more about the recipe?

Edited February 15, 2006 by Smithy (log)

[Junior]

the recipe is a preserved lemon and olive stuffed chicken and another recipe that calls for them to by themselves. It's good to know the subistute is a dry cured olive.

[Swisskaese]

For this recipe, you should try Manzanillo olives. They are large green olives.

[Wolfert]

The most popular green olive in Morocco for cooking is the picholine variety. If you can't find it then by all means ue the manzanilla.