Moroccan Olives

Name: Moroccan Olives
Ingredients: 2 cups oil cured olives; 1/4 cup olive oil; 2 teaspoons whole cumin seeds; 2 teaspoons whole coriander seeds; 2 teaspoons whole fennel seeds; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/8 teaspoon red pepper flakes; 2 tablespoons fresh lemon juice; Strips of orange zest from 1 medium orange; 2 teaspoons vanilla extract; 1 stick whole cinnamon; 3 cloves of garlic, sliced

13 ingredients

5 steps

Ingredients

2 cups oil cured olives
1/4 cup olive oil
2 teaspoons whole cumin seeds
2 teaspoons whole coriander seeds
2 teaspoons whole fennel seeds
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon red pepper flakes
2 tablespoons fresh lemon juice
Strips of orange zest from 1 medium orange
2 teaspoons vanilla extract
1 stick whole cinnamon
3 cloves of garlic, sliced

Directions

1

Warm the olive oil in a small saute pan. Add cumin seeds, coriander, fennel seeds, cardamom, cinnamon, nutmeg and red pepper flakes. Cook over low heat 2-3 minutes until spices are fragrant.
2

Remove pan from heat and add olives to coat.
3

Add lemon juice, orange zest, vanilla, garlic and whole cinnamon stick.
4

Transfer olives to airtight container. Store in refrigerator for at least 4 days and up to 4 months. Gently shake the container a few times.
5

Bring the olives to room temperature and toss once or twice before serving.