Galil Oil Cured Black Olives bring the bold, concentrated flavor of Moroccan olives to snack boards, salads, pasta dishes, and everyday meals. These whole, unpitted olives are cured with salt and a touch of olive oil, giving them their signature wrinkled look, tender texture, and deeply savory taste. Compared with milder olives packed in brine, black olives cured in oil have a fuller flavor that stands up well in simple dishes. The 17.6-ounce vacuum-sealed pack keeps them compact and helps preserve their distinctive texture without the need for a bulky jar. Made in Morocco, these olives are Star-K Kosher.
Deep Moroccan Flavor in a Simple Vac-Pack
Traditional Moroccan oil-cured black olives are known for their salty, concentrated flavor and soft, almost meaty bite. Galil keeps the recipe straightforward with whole black olives, salt, olive oil, and potassium sorbate. The oil-curing process draws out moisture, which creates the wrinkled exterior and rich taste that make this style of olive so distinctive. Since the olives are whole and unpitted, they hold their shape well on a mezze plate or alongside a meal. The vacuum pack helps keep the black oil-cured olives protected until you are ready to open them. Each serving is three olives, or 15 grams, with 44 calories, four grams of fat, and no added sugar.
Easy Ways to Serve Oil-Cured Black Olives
These olives are ready to enjoy straight from the package, but their bold flavor also makes them a handy ingredient to keep nearby. A few can add plenty of savory depth, so start small and build from there. Just remember to remove the pits before chopping or adding them to a finished dish.
Try Galil Oil Cured Black Olives in a few easy ways:
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Build an antipasto or mezze plate: Serve them with hummus, roasted peppers, crackers, fresh vegetables, and other savory favorites.
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Toss them into pasta: Remove the pits, roughly chop the olives, and combine them with tomatoes, garlic, herbs, or olive oil.
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Add them to salads: Their concentrated flavor pairs nicely with leafy greens, grains, tomatoes, cucumbers, roasted vegetables, and citrus-based dressings.
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Top pizza or flatbread: Slice the pitted olives and scatter them over the top before baking.
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Fold them into bread dough: Chopped black olives cured in oil can add little pockets of savory flavor to focaccia, rolls, and rustic loaves.
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Use them in baked dishes: Stir them into casseroles, roasted vegetables, or braises near the end of cooking.
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Enjoy them as a bold snack: Serve a few at room temperature when you want something rich, salty, and satisfying.
The package may contain stems or stem fragments, so it is a good idea to inspect the olives before serving. Since they are naturally salty, you may also want to use a lighter hand with added salt elsewhere in the recipe.
A Pantry-Friendly Pick for Olive Lovers
The compact vac-pack makes these olives easy to store before opening and simple to bring out whenever a meal needs a deeper savory note. Keep the unopened package in a cool, dry place away from direct sunlight, then follow the refrigeration directions on the package after opening.
Reasons to add Galil Oil Cured Black Olives to your basket include:
- Traditional Moroccan-style oil curing
- Intense, concentrated olive flavor
- Soft, tender texture with a wrinkled exterior
- Whole and unpitted
- Vacuum-sealed 17.6-ounce package
- Simple ingredient list
- Star-K Kosher
- Suitable for Vegan and Vegetarian shoppers
- Product of Morocco
Add Galil Oil Cured Black Olives, Vac-Pack to your OurBasket order and keep a bold Moroccan pantry favorite close for pasta, salads, pizza, baked dishes, and mezze plates.
