Moroccan Olives

• 2 cups oil cured olives
• 1/4 cup olive oil
• 2 teaspoons whole cumin seeds
• 2 teaspoons whole coriander seeds
• 2 teaspoons whole fennel seeds
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon red pepper flakes
• 2 tablespoons fresh lemon juice
• Strips of orange zest from 1 medium orange
• 2 teaspoons vanilla extract
• 1 stick whole cinnamon
• 3 cloves of garlic, sliced

1. Warm the olive oil in a small saute pan. Add cumin seeds, coriander, fennel seeds, cardamom, cinnamon, nutmeg and red pepper flakes. Cook over low heat 2-3 minutes until spices are fragrant.
2. Remove pan from heat and add olives to coat.
3. Add lemon juice, orange zest, vanilla, garlic and whole cinnamon stick.
4. Transfer olives to airtight container. Store in refrigerator for at least 4 days and up to 4 months. Gently shake the container a few times.
5. Bring the olives to room temperature and toss once or twice before serving.

oil cured olives, olive oil, cumin seeds, coriander seeds, fennel seeds, ground cinnamon, ground nutmeg, red pepper, lemon juice, orange zest, vanilla, cinnamon, garlic

Taken from food52.com/recipes/40090-moroccan-olives (may not work)