Preserved Lemons & Cracked Green Olives - Where to buy locally?

[Anonymous]

I would like to make this NYT Chicken Tagine dish: https://cooking.nytimes.com/recipes/6555-chicken-tagine-with-olives-and-preserved-lemons

It calls for preserved lemons and cracked green olives. Does anyone know where I could find these in Montgomery County or the District? Would actually go to NOVA too, if there’s a store that carries them.

[Anonymous]

You can find preserved lemons at Whole Foods. They’re usually in a jar, maybe neat some of the jarred curries. Not sure what the difference is between cracked green olives and normal olives.

[Anonymous]

That recipe is really good. I’ve made it before.

You can make your own preserved lemons in about 3 weeks, but there is a method for quick preserving them on a stovetop I use in a pinch. It’s a Mark Bittman one called “Quick “Preserved” Lemons” on NYT Cooking app.

[Anonymous]

Anonymous wrote:That recipe is really good. I’ve made it before.

You can make your own preserved lemons in about 3 weeks, but there is a method for quick preserving them on a stovetop I use in a pinch. It’s a Mark Bittman one called “Quick “Preserved” Lemons” on NYT Cooking app.

Me again…I usually use any nice quality olive…I do a mix of green and black from my cheese store.

[Anonymous]

Anonymous wrote:You can find preserved lemons at Whole Foods. They’re usually in a jar, maybe neat some of the jarred curries. Not sure what the difference is between cracked green olives and normal olives.

Thank you so much! I searched on Amazon, but clearly didn’t scroll down enough.

My googling told me that “Cracked olives are olives that have been 'cracked' or split open before curing ~ the process allows the brine to penetrate quicker.” I am sure I could use regular green olives, and it would be fine.

[Anonymous]

Preserved lemons are easy to make if you’re not in a hurry. I usually make them this time of year when lemons are good.

[Anonymous]

Anonymous wrote:

Anonymous wrote:You can find preserved lemons at Whole Foods. They’re usually in a jar, maybe neat some of the jarred curries. Not sure what the difference is between cracked green olives and normal olives.

Thank you so much! I searched on Amazon, but clearly didn’t scroll down enough.

My googling told me that “Cracked olives are olives that have been 'cracked' or split open before curing ~ the process allows the brine to penetrate quicker.” I am sure I could use regular green olives, and it would be fine.

you’re welcome. I love Moroccan food and cook with the Whole Foods preserved lemons a lot. Maybe should start cracking my olives though!