Meknes is the Moroccan city cited as a home-grown source of mint and olives.
The detail appears in descriptions of Morocco’s ingredient base: some spices arrived through long-distance trade, but many important foods are cultivated locally. Meknes, in northern-central Morocco, is associated with olive production and the mint used so prominently in Moroccan cooking and tea.
Meknes is not merely a culinary name. It is one of Morocco’s historic imperial cities, known for its medina, monumental gates, fertile surroundings and nearby agricultural lands. Its olive connection also fits the wider Mediterranean character of Moroccan cuisine, where olives and olive oil appear in salads, tagines, breads and preserved preparations.
A common mix-up is confusing regional specialties with the cities named in the source. Saffron is associated with Taliouine, while oranges and lemons are linked with Fez. The question asks for the city tied specifically to both mint and olives, making Meknes the single canonical choice.