Moroccan spiced olives

Yield: 10 servings

Measure 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

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

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