MOROCCAN OLIVE DIP

Moroccan Olive Dip image

Yield makes about 2 1/2 cups

Number Of Ingredients 14

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

Steps:

In a large covered container, combine the cumin, oregano, fennel seeds, 1 teaspoon of the red pepper flakes, and the rosemary, garlic, and olives. Add just enough water to cover the olives with liquid. Cover and let sit overnight in the refrigerator.
Strain the liquid from the olives and discard it. Pick out and discard the garlic. 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. Stir and then refrigerate for 1 hour.
Before serving, let the mixture sit at room temperature for 15 minutes to warm the olive oil. Stir and serve.
The olive mixture will keep in an airtight container for up to 1 week in the refrigerator. Allow the mixture to come to room temperature before serving. (The oil may congeal while refrigerated.)