Tapenade with Moroccan spices

Name: Tapenade with Moroccan spices
Prep time: 15 min
Total time: 15 min
Yield: Makes about ¾ cup
Cuisine: Moroccan
Ingredients: Seeds from 4 cardamom pods (discard the husks); ½ inch cinnamon stick; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 4 ounces pitted brined black olives (about 1 cup); ½ teaspoon cumin seeds; 1 teaspoon coriander seeds

Preparation info

Makes about
¾ cup

Difficulty
Easy
Ready in
15 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

This is an unusual tapenade to start with, but the taste of cinnamon makes it unforgettable. Serve it with roasted or grilled chicken, or braise some chicken with this in the cooking mix.

Ingredients

Seeds from 4 cardamom pods (discard the husks)
½ inch cinnamon stick
1

Africa
Morocco
Starter
Gluten-free
Vegan
Mediterranean

Method

Combine the spices in a small dry skillet and turn the heat to medium. Toast, shaking the skillet periodically, until the spices are fragrant, just a minute or two. Use a mortar and pestle or a coffee or spice grinder to grind the spices to a powder.
Combine the olives, oil, spice mix, and 1 tablespoon water in a blender or small food processor and blend until