Moroccan Spiced Olives
A spicy snack or appetizer. Great served with a
little of the marinade, and fresh bread for dipping.
1 tbsp olive oil
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp coriander seeds
1/2 tsp ground nutmeg
1/2 tsp cinnamon
1/2 tsp chilli flakes
1/4 tsp ground cardamom
375 g green olives
1 tbsp lemon juice
1 tbsp orange juice
3 minced garlic cloves
1. Heat the oil in a small pan over a medium heat. Add to this all of the
dry spices and cook until fragrant (about 2 mins). Remove from heat.
2. Add the olives to this pan, and toss until well coated. Stir in the juices
and
garlic. Transfer to an airtight container, and refrigerate for up to 3
weeks.
Drain and serve.
But men never violate the laws of God without suffering the
consequences, sooner or later.
-
Lydia
Maria Child