Three Moroccan ways to serve olive oil.

INGREDIENTS

• 300 g split, skinned dried broad beans
• 3 garlic cloves
• 1.2 litres water
• 1 teaspoon cumin, plus a little to serve
• 1 teaspoon sweet paprika
• Salt
• Extra virgin olive oil, generously, to serve

METHOD

1. 1Rinse the beans. If they are whole and unskinned, soak them overnight and slip off the skins.
2. 2Put them in a pan with the garlic and cold water, bring to a simmer and cook for about an hour, until they crush under the spoon.
3. 3Blend until smooth, season with salt, add the cumin and loosen with a little hot water if the soup is too thick.
4. 4Serve piping hot in bowls, dust with cumin and paprika, then pour a generous stream of oil at the last moment.

INGREDIENTS

• 2 aubergines
• 3 very ripe tomatoes
• 3 garlic cloves
• 1 teaspoon cumin
• 1 teaspoon paprika
• A small bunch of coriander and parsley
• 4 tablespoons olive oil for cooking, plus some to finish
• Salt

METHOD

1. 1Roast the whole aubergines in the oven or over a flame until soft, then peel and chop the flesh.
2. 2Peel and chop the tomatoes. Cook them for ten minutes with the crushed garlic, the spices and the cooking oil.
3. 3Add the aubergine, crush with a fork and let it reduce for fifteen to twenty minutes over a low heat, stirring.
4. 4Off the heat, add the chopped herbs. Serve warm or cold, with bread and a stream of oil poured over the top.

INGREDIENTS

• A round Moroccan loaf — khobz — still warm
• A small dish of extra virgin olive oil
• A handful of olives
• A mint tea

METHOD

1. 1Pour the oil into a shallow dish, so the bread can be dipped flat.
2. 2Tear the bread by hand, dip it, and alternate with the olives and the tea.
3. 3That's all. It is also the best way to taste a new oil: nothing masks it, you hear everything.