Tunisia’s olive-oil-rich cuisine inspires this recipe, in which green olives are lightly browned in an air fryer and then left to marinate in a spiced vinegar mixture. This step slightly wrinkles the olive skins and helps the seasonings penetrate.
Arrange the dried olives in the air fryer basket and cook for 10 minutes, until their skins are slightly wrinkled.
Mix the garlic cloves, cumin, red pepper flakes, and lemon zest with the olive oil.
Combine the cooked olives in a jar with the vinegar and spiced olive oil.
Close the lid and refrigerate for at least 1 day so the seasonings can penetrate the olives.
Dry the olives thoroughly before putting them in the air fryer; any water left on them may splatter during cooking.
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