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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
Serves 10-12 people
- 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
- 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.
- 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.
- This recipe was entered in the contest for Your Best Appetizer to Share with Friends