Moroccan olives

Picture this: wandering through the bustling streets of Marrakech or Casablanca, and there they are—bowls of Moroccan olives, beckoning you with their vibrant colors and enticing aromas. Now, these aren't your average olives; they're like the cool kids of the Mediterranean grove. You've got the Picholine ones, mild and buttery, and the Beldi ones, packing a punch of briny goodness.

The curing process is a key element in preparing Moroccan olives. Olives are traditionally cured with a mixture of salt, water, and sometimes herbs or spices, enhancing their taste profile. This meticulous method contributes to the olives' versatility in many Moroccan dishes, from salads and tagines to couscous.

For just a few dirhams, you can indulge in a handful of these savory treats, making them an ideal on-the-go snack or an accompaniment to other street fare. These olives carry the stories of sun-drenched groves, ancient traditions, and Moroccan hospitality. It's the kind of street food that captures the essence of Morocco—flavorful, communal, and always ready to surprise your taste buds.

Main ingredients: olives, salt, water, herbs and spices (optional)

Recommended place: Jemaa el-Fna in Marrakesk, Souk Attarine in Fes, and other local markets in Morocco.

Price range: from $1 to $5