Moroccan Olives

 

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

• 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.
• 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.