Moroccan Marinated Olives

My family has a very special way of celebrating Christmas Eve.

Every year we prepare food from a different country.

On Thanksgiving evening, all the suggestions are pooled, and 

then voted on.  This year Moroccan food was selected. Thanks
to my brother Joe, who had the initial idea. I think he was surprised
that it won!

I personally was delighted, because I love all the flavors of spices

that come from that region. 

The number of cookbooks on Moroccan food is quite astounding.

I spent a few weeks pouring over Moroccan cookbooks that I was able to 

request from my local library. 

There were so many delicious looking recipes, it was difficult to choose.

Therefore, when I did send out recipes to my family members, I sent a few in each category
 for them to choose from. 

Everyone selected their recipe of choice, prepared it at home, and brought it 

to our gathering.  The lineup of beautiful dishes of food, still makes my mouth water. 

I prepared appetizers and dessert items, and so this brings us back to the 

lovely marinated olives!

They are super easy to prepare, but MUST be done 3-4 days

ahead, at a minimum, of when you want to eat them.  Even though olives

seem ordinary and simple, everyone decided they were the best olives 

they had ever tasted!!!   And we are an olive loving family!
Prepared for our Christmas Eve Feast 2016, Moroccan Food.

As Always,

ENJOY!

1 pound green or black olives

1 fresh red chili seeded and chopped

4 garlic cloves crushed

1 oregano sprig

1 thyme sprig

1 tsp. finely chopped rosemary

2 fresh bay leaves

1 tsp. fennel seeds, bruised

1 tsp. cumin seeds, roasted and crushed

olive oil

1.  Using a small sharp knife, make a lengthwise slit, through to the pit of each olive. Put the olives into a bowl, and stir in the chili, garlic, oregano, thyme, rosemary, bay leaves, fennel seeds and cumin.

2. Pack the olive mixture into a screw top jar and cover with olive oil. Close the jar, and leave the olives for at least 3 days before using, shaking the jar occasionally.

Recipe Courtesy of: The Moroccan Collection by Hilaire Walden