Chermoula

Huile d'olive de Nîmes PDO
Intense flavour
Chermoula
Photo credit: Céline de Cérou
Have you heard of chermoula? It’s a herb sauce made with a mixture of fresh parsley and coriander, along with spices, lemon and olive oil. You can use it as a marinade for fish or chicken, or serve it with vegetables or potatoes.
A PDO
Preparation
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
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World cuisine Basics Vegan Vegetarian Gluten-free

Ingredients

A PDO
For 1 pot
  • 1 bouquet parsley
  • 1 bouquet coriander
  • 3 gousses garlic
  • 1/2 c. à café cumin
  • 1/2 c. à café paprika
  • 3 à 4 c. à soupe Nîmes olive oil PDO
  • 1 jus lemon
  • 1/2 c. à café Espelette chilli
  • Salt, freshly ground pepper

Tip

Chermoula will keep for a week in an airtight container in the fridge. Choose an olive oil from Nîmes, PDO (intense flavour), for its herbaceous aromas of hay, yellow plum and raw artichoke, possibly complemented by notes of red plum and apple.Or another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Haute-Provence, AOp olive oil from the Vallée des Baux-de-Provence PDO...  

Instructions

  • Rinse the herbs (parsley and coriander), strip the leaves from the stems, keeping the tender parts of the stems. Remove the germ from the garlic cloves.

  • Finely chop the fresh herbs and the garlic cloves.

  • Season with salt and pepper, add the remaining spices (cumin, paprika and Espelette chilli) and mix everything together thoroughly.

  • Pour in the lemon juice and the PDO olive oil from Nîmes, then mix again.

  • You can make it in a mortar; in that case, start with the garlic and spices, then add the herbs, olive oil and lemon juice.

Tip

Chermoula will keep for a week in an airtight container in the fridge. Choose an olive oil from Nîmes, PDO (intense flavour), for its herbaceous aromas of hay, yellow plum and raw artichoke, possibly complemented by notes of red plum and apple.Or another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Haute-Provence, AOp olive oil from the Vallée des Baux-de-Provence PDO...  
We recommend...

For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.

Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence. 

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