Moroccan spiced olives
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Cumin seeds |
| 1 | teaspoon | Fennel seeds |
| 1 | teaspoon | Coriander seeds |
| ¼ | teaspoon | Cardamom, ground |
| 1 | pinch | Crushed red pepper flakes |
| 1 | pinch | Nutmeg, ground |
| 1 | pinch | Cinnamon |
| 1 | tablespoon | Olive oil |
| 1½ | cup | Green olives, brought to room temperature |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Orange juice |
| 3 | eaches | Garlic cloves, minced |
Directions
Heat first 8 ingredients in a small skillet over medium heat until fragrant, about 2 minutes. Remove from heat & add olives & toss to coat.
Stir in remaining ingredients. Refrigerate in an airtight container for at least 4 hours or up to 3 weeks. The longer the marinate, the better they taste. Drain & serve at room temperature.
"Vegetarian Gourmet" Issue #11. Submitted By MARK SATTERLY On 06-26-95
Related recipes
- Black olives with orange-garlic-hot pepper marinade
- Flavored olives
- Herbed olives
- Herbed olives in oil
- Herbed spanish olives
- Marinate olives
- Marinated olives
- Marinated spiced olives
- Mediterranean olives
- Moorish-style green olives
- Moroccan chicken with olives
- Moroccan fish tagine with peppers and olives
- Moroccan olives
- Morroccan spiced olives
- Olives'olives
- Roasted olives
- Spiced green olives
- Spiced olive oil
- Spiced olives
- Sweet and spicy olives