Moroccan Olive Dip

Directions

1. 1
   In a large covered container, combine the cumin, oregano, fennel seeds, 1 teaspoon of the red pepper flakes, and the rosemary, garlic, and olives.
2. 2
   Add just enough water to cover the olives with liquid.
3. 3
   Cover and let sit overnight in the refrigerator.
4. 4
   Strain the liquid from the olives and discard it.
5. 5
   Pick out and discard the garlic.
6. 6
   Add the olive oil, lemon juice, vinegar, sugar, salt, the remaining 1/4 teaspoon red pepper flakes, the cloves, and the raisins to the olives.
7. 7
   Stir and then refrigerate for 1 hour.
8. 8
   Before serving, let the mixture sit at room temperature for 15 minutes to warm the olive oil.
9. 9
   Stir and serve.
10. 10
    The olive mixture will keep in an airtight container for up to 1 week in the refrigerator.
11. 11
    Allow the mixture to come to room temperature before serving.
12. 12
    (The oil may congeal while refrigerated.)