Tunisia's olive-oil-rich cuisine takes shape here as green olives are first lightly roasted in the air fryer, then left to sit in a spiced vinegar mixture. The roasting step lightly wrinkles the skin, making it easier for the spices to penetrate.
Arrange the dried olives in the air fryer basket and cook for 10 minutes until the skins lightly wrinkle.
Mix the garlic cloves, cumin, pepper flakes and lemon zest with the olive oil.
Toss the roasted olives with the vinegar and spiced olive oil in a jar.
Seal the jar and let it sit in the fridge for at least 1 day; this time lets the spices penetrate the olives.
Dry the olives thoroughly before putting them in the air fryer; leftover water on the surface can cause spattering while roasting.
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