The best olives for this dish are green, ripe Moroccan style olives, but any green olive can be successfully substituted. Traditionally in Moroccan cuisine, preserved lemons would be used, but I substituted fresh organic lemons with equally good results, making the recipe more easily accessible. Feel free to use preserved lemons when present. I have linked to the products from my affiliate partners that I personally use and recommend. If you purchase through one of these links, I may earn a small commission.