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Old Olive Tree of Mirovica

Three Times Around the Old Olive Tree

by John Fisher  (Assisted by AI)

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In May 2025, my wife and I took a trip to Bar, Montenegro, and stumbled upon something truly special—the Old Olive Tree of Mirovica. This isn’t just any tree. It’s a massive, ancient olive tree that locals say is over 2,250 years old. That’s right—this tree was already growing when the Romans were still figuring things out.

They call it “Stara Maslina na Mirovici”, and it’s been protected by law since 1957 because of its history, size, and importance to the area. Its trunk is huge—about 7.8 meters around—and the branches stretch out wide enough to shade an area as big as a small house (111 square meters, if you like numbers). Scientists even checked its age with fancy tree-ring methods, and yep, it’s ancient.

But the real magic of this tree isn’t just in how old or big it is. It’s in the stories people tell about it. The locals see it as a guardian, a nurturer, even a mother. They believe people have been healed under its branches. That fights have ended here. That couples who made promises of love beneath its leaves stayed together forever.

There’s a local custom tied to it too. Folks say if you walk around the tree three times—once for love, once for health, and once for luck—good things will follow.

So, my wife and I gave it a try. We walked three full circles around that old olive tree, and I know this may sound a little corny—but ever since then, our love feels stronger, our health has gotten better, and our luck hasn’t run out.

It was one of the simplest but most meaningful moments of our whole trip. If you ever find yourself in Bar, take the time to visit. Walk slow. Listen to the wind in the branches. And maybe, just maybe, take those three steps around.

Want to visit?

🌐 www.kucamaslina.me

📍 GPS: N 42.080164, E 19.129400

📷 Instagram & YouTube: @kucamaslinabar

#OldOliveTree #MontenegroAdventure #LocalTraditions #TreeOfLove #BarWonders

Moroccan Stew over Couscous

 

Serves 4 | Easy stovetop version with instant couscous

Ingredients For the Stew

• 1½ Tbsp olive oil

• ½ large onion, chopped

• ½ tsp ground ginger

• ½ tsp black pepper

• ½ tsp turmeric

(or substitute with ½ tsp ras el hanout)

• 1 tsp salt (or to taste)

• Optional meat (choose one):

• 1½ to 2 cups cubed beef or lamb, raw

• 1½ to 2 cups cooked cubed chicken (added at the end only)

• 2 medium carrots, peeled and halved

• 1 medium turnip, peeled and quartered

• 1 cup pumpkin or butternut squash, cubed

• 1 medium potato or sweet potato, peeled and cubed (optional)

• 1 small zucchini, cubed

• ¼ head of cabbage, cut into wedges

• 1 small tomato, peeled and chopped (or ½ cup canned diced tomato)

• ½ cup canned chickpeas, drained and rinsed

• ½ cup raisins

• ½ cup chopped dried apricots

• 4–5 cups water or low-sodium broth

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For the Couscous

• 1½ cups instant couscous

• 1½ cups boiling water or broth

• 1 Tbsp olive oil or butter

• ½ tsp salt

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Instructions

1. Make the Vegetable Stew

If using beef or lamb:

1. Heat oil in a large pot over medium heat.

2. Add the chopped onion and sauté until softened.

3. Stir in beef or lamb along with ginger, black pepper, salt, and turmeric or ras el hanout.

4. Brown the meat for a few minutes, then continue below.

If using chicken:

1. Heat oil in a large pot over medium heat.

2. Add the onion and sauté until soft.

3. Stir in ginger, black pepper, salt, and turmeric or ras el hanout.

(Skip meat here; it will be added later.)

Then (for both versions):

4. Add carrots, turnip, pumpkin, and optional potato/sweet potato. Stir to coat with spices.

5. Add the chopped tomato and enough broth or water to cover. Bring to a boil, then reduce heat and simmer 15 minutes.

6. Add zucchini, cabbage, chickpeas, raisins, and apricots. Simmer another 10–15 minutes until vegetables are tender.

7. If using chicken, gently stir it in during the final 5 minutes to warm without shredding.

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2. Prepare the Instant Couscous

1. In a large bowl, combine couscous, olive oil or butter, and salt.

2. Pour in boiling water or broth. Stir once, cover, and let sit 5 minutes.

3. Fluff with a fork before serving.

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To Serve

• Mound couscous on a large platter.

• Spoon the vegetables and dried fruit over the top.

• Arrange meat on top or around the edges.

• Ladle some broth over the dish or serve it separately.