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.

　　

Ingredients

makes about 2 1/2 cups

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

Before serving, let the mixture sit at room temperature for 15 minutes to warm the olive oil. Stir and serve.

　　

Make Ahead

Step 4

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.)

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