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Zeitoun Mballal (Libyan Marinated Spiced Olives)

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10 min
Prep
0 min (2 hr marinating)
Cook

Ingredients

  • 300 g (2 cups) mixed green and black olives
  • 3 tbsp olive oil
  • 2 garlic cloves, thinly sliced
  • 1 tsp dried oregano
  • 0.5 tsp chili flakes
  • Zest of 1 lemon
  • 1 tbsp lemon juice
  • 1 small dried chili, whole (optional)

Method

  1. If the olives are very salty, rinse them briefly and pat dry.
  2. Combine olives, olive oil, garlic, oregano, chili flakes, lemon zest and lemon juice in a bowl and toss to coat evenly.
  3. Transfer to a jar, tuck in the whole dried chili if using, and seal.
  4. Let marinate at room temperature for at least 2 hours, or refrigerate overnight for best flavor, shaking occasionally.
  5. Bring to room temperature before serving alongside bread or as part of a meal spread.

Introduction: Olives have been cultivated along Libya's Mediterranean coast for millennia, and Zeitoun Mballal – olives marinated in olive oil with garlic, chili and herbs – is a common side served alongside nearly every meal or offered to guests with bread and tea.

Cultural Background: Olives have been cultivated along Libya's Mediterranean coast for millennia, and Zeitoun Mballal – olives marinated in olive oil with garlic, chili and herbs – is a common side served alongside nearly every meal or offered to guests with bread and tea. It is a simple way of showcasing Libya's high-quality local olives and olive oil.

Tips: The longer the olives marinate, the more developed the flavor becomes – a day or two ahead is ideal. Use good quality extra virgin olive oil, as its flavor comes through strongly in this simple preparation.

Variations: Some households add a few strips of preserved lemon or a sprig of fresh rosemary for extra aroma.

Storage: Store in a sealed jar in the refrigerator for up to 3 weeks, always keeping the olives submerged in oil.

Reheating: Not applicable – served cold or at room temperature.

FAQs:

Q: Can I use olives that are already pitted?

A: Yes, pitted olives work fine and are easier to eat, though pitted olives absorb the marinade slightly faster.

Q: Do these need to be refrigerated?

A: Once opened or after a day at room temperature, refrigerate to keep them fresh longer.

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