Author Notes
Olives are great to serve with drinks before dinner. Of course, you can just buy good olives, put them in a dish and stop there. If you want something sensational, go the extra step and make these Moroccan Olives. They can be made ahead and stored for up to 4 months.
You might be tempted to omit the vanilla but don’t. The combination of vanilla and all the spices creates a kind of magical perfume that make these olives spectacular. —At Home with Friends
Ingredients
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2 cups
oil cured olives
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1/4 cup
olive oil
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2 teaspoons
whole cumin seeds
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2 teaspoons
whole coriander seeds
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2 teaspoons
whole fennel seeds
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1/2 teaspoon
ground cinnamon
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1/8 teaspoon
ground nutmeg
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1/8 teaspoon
red pepper flakes
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2 tablespoons
fresh lemon juice
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Strips of orange zest from 1 medium orange
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2 teaspoons
vanilla extract
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1
stick whole cinnamon
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3
cloves of garlic, sliced
Directions
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Warm the olive oil in a small sauté 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.
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Remove pan from heat and add olives to coat.
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Add lemon juice, orange zest, vanilla, garlic and whole cinnamon stick.
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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.
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Bring the olives to room temperature and toss once or twice before serving.
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