MOROCCAN OLIVES

Moroccan Olives image

Provided by Betty Crocker Kitchens

Time 4h10m

Yield 6

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 teaspoon fennel seed
1 teaspoon coriander seed
1/2 teaspoon cumin seed
1/2 teaspoon crushed red pepper flakes
1 large clove garlic, finely chopped
1 1/2 cups good-quality imported green and ripe assorted olives
1 tablespoon grated orange peel
3/4 cup extra-virgin olive oil

Steps:

In 8-inch nonstick skillet, heat 2 tablespoons oil 1 minute. Add fennel seed, coriander seed, cumin seed, pepper flakes and garlic; cook and stir over medium heat 1 minute or until fragrant. Remove from heat. Add olives and orange peel; stir until olives are coated.
Divide mixture between 2 small jars or containers with tightfitting lids. Pour 3/4 cup oil over mixture in jars. Cover; refrigerate at least 4 hours before serving. Serve at room temperature. Store in refrigerator up to 1 week.

Nutrition Facts : Calories 308, Carbohydrate 2 g, Fat 7, Fiber 1 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 205 mg