These olives are picked when not quite ripe, resulting in a beautiful reddish-dove gray hue. They're softer than green olives and are brined with a touch of vinegar, orange and bay leaf. The name "bigaradier" comes from the French word "bigarade," or bitter orange.

Serving Suggestions

Use Bigaradiers in stews and tagines, or add variety to your next olive sampler with their unusual color and unique Moroccan flavor.

Meet our Supplier

Our friend and neighbor, Mustapha Haddouch, is our supplier for all things Moroccan. Mustapha came to the US with just $600 in his pocket, very limited English, and a passion to experience America. His love of food and cooking developed in part as a reaction to "the terrible, tasteless food" we eat in America, but he was also inspired by his very fond memories of daily trips to the souk with his father. His story from penniless student to successful entrepreneur is fascinating and inspiring, and Mustapha continues to grow his business with authentic and delicious Moroccan specialties while raising the profile of Moroccan cuisine in the U.S.