Moroccan Olives Recipe

Name: Moroccan Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Warm the olive oil in a small saute 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.
2
Remove pan from heat and add olives to coat.
3
Add lemon juice, orange zest, vanilla, garlic and whole cinnamon stick.
4
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.
5
Bring the olives to room temperature and toss once or twice before serving.

1287

kcal

Calories

136

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 13 ingredients. The key ingredients include: 2 cups oil cured olives, 1/4 cup olive oil, 2 teaspoons whole cumin seeds, 2 teaspoons whole coriander seeds, and more.

Yes, Moroccan Olives falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Olives

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