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Moroccan Olives

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By Betty Crocker Kitchens
Updated Jan 10, 2012
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Serve your family with these marinated Moroccan olives – a flavorful appetizer.

Moroccan Olives

  • Prep Time 10 min
  • Total 4 hr 10 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 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

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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

308 Calories
34g Total Fat
0g Protein
2g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
308
Total Fat
34g
0%
Saturated Fat
5g
0%
Sodium
205mg
0%
Total Carbohydrate
2g
0%
Dietary Fiber
1g
0%
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
7 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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