Catalog – Olive Jardin

Moumnani — Moroccan Gourmet

Moroccan Pitted Green Olives

Marockanska urkärnade gröna oliver

200g

RM15.00 NP:RM19.00

INGREDIENTS:

Green olives, water, salt, citric acid

BEST PAIRED WITH:

Enjoy them straight from the jar as a quick snack, or chop them into salads for an instant boost of flavour and texture. They also pair beautifully with sandwiches, rice dishes, pasta, grilled meals, and cheese platters.

Cooking Method

Coming soon

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Moumnani — Moroccan Gourmet

Green Olive Spread Tapenade

Tapenade av gröna oliver

195g

RM15.00 NP:RM19.00

INGREDIENTS:

Green olives, capers, extra virgin olive oil, salt, cumin, garlic, citric acid

BEST PAIRED WITH:

Slather a generous spoonful over hot wholemeal toast, sourdough bread, or cream crackers for your quick, versatile and wholesome breakfast. Whisk a teaspoon of tapenade into a bit of lemon juice and honey to create an instant, high-end Mediterranean salad dressing. Brush a layer over fish or chicken breast before grilling or air-frying to lock in intense moisture and rich herbal umami flavour.

Cooking Method

Coming soon

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Moumnani — Moroccan Gourmet

Harissa

Harissa marockansk chilisås

195g

RM15.00 NP:RM19.00

INGREDIENTS:

Hot peppers, sweet peppers, lemon, water, extra virgin olive oil, salt, caraway, coriander, garlic, citric acid

BEST PAIRED WITH:

The Moumnani Harissa can be enjoyed as a dip with your evening fritters or as a base for your daily stir-fry dishes like fried rice and fried noodles, enhancing the savoury flavour you want in your dish. It also works beautifully as a zero-sugar marinade for chicken, fish, or meat before grilling, roasting, or air-frying.

Cooking Method

Coming soon

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Moumnani — Moroccan Gourmet

Shakchuka

Marockansk tomatsås

195g

RM15.00 NP:RM19.90

INGREDIENTS:

Tomatoes, bell peppers, onion, extra virgin olive oil, cilantro, garlic, parsley, spices, salt, citric acid

BEST PAIRED WITH:

Pour the Moumnani Shakchuka sauce into a small frying pan or clay pot and bring it to a gentle simmer. Make two small wells in the sauce, crack in two eggs, pop a lid on, and let them poach for 5 to 8 minutes until the egg whites set, but the yolk remains beautifully runny. Serve with toasted bread, sourdough or wholemeal wraps for a simple and satisfying meal.

Cooking Method

Coming soon

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