Ingredients: 1 tsp. cumin seeds 1 tsp. fennel seeds 1 tsp. coriander seeds 1/4 tsp. cardamom, ground 1 pinch crushed red pepper flakes 1 pinch nutmeg, ground 1 pinch cinnamon 1 tbs. olive oil 1 1/2 cup green olives, non-chilled 1 tbs. lemon juice 1 tbs. orange juice 3 garlic cloves, finely chopped Directions:Heat first 8 ingredients in a small frying pan over medium heat until fragrant, about 2 minutes. Remove from heat and add olives and toss to coat. Stir in remaining ingredients. Refrigerate in an airtight container for at least 4 hours or up to 3 weeks. The longer they marinate, the better they taste. Drain and serve at room temperature. |