Moroccan Olive Dip Recipe

Name: Moroccan Olive Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon fennel seeds; 1 1/4 teaspoons red pepper flakes; 1/2 teaspoon dried rosemary, crushed; 8 garlic cloves, crushed; 2 cups pitted green olives, cut in half lengthwise; 1/2 cup plus 2 tablespoons extra-virgin olive oil; 1/4 cup freshly squeezed lemon juice (about 1 lemon); 1 1/2 tablespoons red wine vinegar; 1 1/2 tablespoons sugar; 3/4 teaspoon kosher salt; Pinch of ground cloves; 1/3 cup raisins

Servings: persons

1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon fennel seeds
1 1/4 teaspoons red pepper flakes
1/2 teaspoon dried rosemary, crushed
8 garlic cloves, crushed
2 cups pitted green olives, cut in half lengthwise
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup freshly squeezed lemon juice (about 1 lemon)
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons sugar
3/4 teaspoon kosher salt
Pinch of ground cloves
1/3 cup raisins

1
In a large covered container, combine the cumin, oregano, fennel seeds, 1 teaspoon of the red pepper flakes, and the rosemary, garlic, and olives.
2
Add just enough water to cover the olives with liquid.
3
Cover and let sit overnight in the refrigerator.
4
Strain the liquid from the olives and discard it.
5
Pick out and discard the garlic.
6
Add the olive oil, lemon juice, vinegar, sugar, salt, the remaining 1/4 teaspoon red pepper flakes, the cloves, and the raisins to the olives.
7
Stir and then refrigerate for 1 hour.
8
Before serving, let the mixture sit at room temperature for 15 minutes to warm the olive oil.
9
Stir and serve.
10
The olive mixture will keep in an airtight container for up to 1 week in the refrigerator.
11
Allow the mixture to come to room temperature before serving.
12
(The oil may congeal while refrigerated.)

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon fennel seeds, 1 1/4 teaspoons red pepper flakes, and more.

Yes, Moroccan Olive Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Moroccan Olive Dip

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