Moroccan Olive Dip

Name: Moroccan Olive Dip
Yield: makes about 2 1/2 cups
Ingredients: 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon fennel seeds; 1 1/4 teaspoons red pepper flakes; 1/2 teaspoon dried rosemary, crushed; 8 garlic cloves, crushed; 2 cups pitted green olives, cut in half lengthwise; 1/2 cup plus 2 tablespoons extra-virgin olive oil; 1/4 cup freshly squeezed lemon juice (about 1 lemon); 1 1/2 tablespoons red wine vinegar; 1 1/2 tablespoons sugar; 3/4 teaspoon kosher salt; Pinch of ground cloves; 1/3 cup raisins

December 22, 2011

THIS RECIPE BEGAN AS A MARINADE for poached chicken, but it was so delicious we now sell it as a dip. Poured over a wedge of soft Brie cheese or served in a flat-bottomed bowl alongside bread, it makes an easy starter to any meal. A mix of golden and Thompson seedless raisins provides a sweet contrast. See photograph on page 237.

Recipe notes

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