Dry-cured black olives of the Beldi variety are harvested late in the season at their fullest ripeness, developing a dense, rich, fruit flavor and dramatically dark color. They are sundried to perfection, and this dry cure creates the delicate, wrinkled, shiny skin with a meaty texture.
One of the best ways to serve Black Beldi olives is as a component to a grain salad. The deep flavors of the olive pair nicely with the subtlety of grains such as couscous or bulgur wheat. Additional ingredients such as orange segments, slivered almonds and feta cheese make a wonderfully refreshing side dish.
Keep reading for additional serving suggestions!
- Served alongside roasted meats such as pork or lamb
- Roasted with veggies such as cauliflower or carrots
- Added to tangine stews of chicken and preserved lemon over couscous
- Served as antipasti with your favorite cocktail
Country of Origin: Morocco
Suggested cheese pairing: Gorgonzola