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 ⓘ
Instructions
- 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.
- Remove pan from heat and add olives to coat.
- Add lemon juice, orange zest, vanilla, garlic and whole cinnamon stick.
- 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.
- Bring the olives to room temperature and toss once or twice before serving.
Nutrition & Diet Analysis (per serving)
699
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).