Moroccan Spiced Olives
Ingredients
- 1/4 Cup Olive Oil
- 2 Teaspoons Whole Cumin Seed
- 2 Teaspoons Whole Coriander Seed
- 2 Teaspoons Fennel Seed
- 1/2 Teaspoon Ground Cardamom
- Pinch of Ground Cinnamon
- Pinch of Ground Nutmeg
- Pinch of Crushed Red Pepper Flakes
- 2 Tablespoons Fresh Orange Juice
- 2 Tablespoons Fresh Lemon Juice
- 2 Teaspoons Vanilla
- 6 Cloves Garlic
- 2 Cups Oil-Cured Olives
Instructions
Peel and smash the garlic. Cut it into thin strips. If the olives have been refrigerated, remove to room temperature about 30 minutes before preparing the seasoning mix. Warm the oil in a small skillet over medium heat, add all the dry spices and cook until fragrant, about 2 minutes. Remove from the heat. Add the olives and toss to coat. Add the orange juice, lemon juice, vanilla and the garlic and toss. Transfer to an airtight 1 pint covered container. Store in the refrigerator for at least 4 days [or up to 4 months!], shaking the container occasionally. Bring the olives to room temperature and toss once or twice before serving.