Moroccan Olive Dip Recipes

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.)

Steps:

• Cook the chopped carrot and garlic in simmering, salted water, for about 20 minutes or until soft.
• Drain well, then return them to the hot, dry pan for a minute or two, over medium heat, to dry them out further.
• Tip the carrots and garlic into the food processor bowl, and process until smooth.
• Add the cumin, paprika, ginger, cinnamon, cayenne, sea salt, honey and lemon juice and whizz again.
• With the machine still running, add the olive oil gradually.
• Allow to cool.
• Spoon into a serving bowl, drizzle with a little extra olive oil, scatter with olives and cilantro leaves, and serve with lightly warmed flat bread for dipping.

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.