Native to Morocco, these intensely flavoured black olives are dry cured and wrinkled in appearance. Plump, meaty and distinctly flavoured, Moroccan olives are a great cooking and baking olive. Since there’s no brine to dominate, the distinct flavour of the olive won’t get lost and the texture will remain. While an acquired taste for some, Moroccan olives can also be eaten on their own and are a great addition to a meat and cheese antipasto platter.