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Tapenade, Black Olive
Tapenade, Black Olive
Studio :
by Haddouch Gourmet, Inc
Brand : Mustapha's Moroccan
Availability : This Item is currently Not Available



Features Of  'Tapenade, Black Olive'
 
  • A MOROCCAN VERSION OF THE PROVENCAL SPREAD
  • SMOOTH SPREAD MADE OF DRY CURED BLACK OLIVES, OIL ANDGARLIC.
  • IT HAS THE SMOKEY QUALITY OF THE DRY CURED BLACK OLIVES WITH ASBTLE CREAMINESS
  • PERFECT AS A SANDWICH SPREAD, HORS D'OEUVRES OR SERVED WITH GOAT CHEESE
  • USE IN GIFT BASKET OR HOUSE WARMING GIFT
Editorial Reviews for  'Tapenade, Black Olive'
 
Product Description
Made from Mustaphas Moroccan Dry Cured Black Olives with a touch of garlic and olive oil, this tapenade is perfect as a sandwich spread, hors d'ouevre, or ingredient for soups, spreads, and marinades. It has the smoky quality of the ripe black Picholine olives with a subtle creaminess to balance its salt. An amazing product! This black olive tapenade is just another example of authentic Moroccan flavor brought to you by Mustapha Haddouch. Ripe Moroccan Picholine olives are the starting point for this traditional, centuries-old cure from Morocco. Layers of olives are alternated with layers of salt, and the olives are left to cure for weeks. Wonderfully intense in aromatic flavor they possess hints of black cherry and plum and have a slightly bitter finish. These wrinkled black olives remain meaty and full of deep smoky qualities without being overly salty. Without a doubt these are one of the most flavorful ingredients in Moroccan cooking. Moroccan cuisine is considered one of the most important cuisines in the world. Over the last two millennia the indigenous Berber peoples have endured invasion and conquest, each culture that came left its mark on the land, its people, their cuisine, from the first Phoenician traders to the last French colonizers. A wealth of culinary creativity and the amazing quality of the bounty of ingredients from the everyday to the exotic make Morocco a culinary mecca. Introduced and re-introduced over the centuries, olive cultivation is central to Moroccan cuisine and culture. One can understand then why the Moroccans are masters of curing and marinating and infusing olives, and why they eat olives with just about every meal, even breakfast.
 
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