1 ts Cumin seeds
1 ts Fennel seeds
1 ts Coriander seeds
1/4 ts Cardamom, ground
1 pn Crushed red pepper flakes
1 pn Nutmeg, ground
1 pn Cinnamon
1 tb Olive oil
1 1/2 c Green olives, brought to
-- room temperature
1 tb Lemon juice
1 tb Orange juice
3 Garlic cloves, minced
Heat first 8 ingredients in a small skillet over medium heat until
fragrant, about 2 minutes. Remove from heat & add olives & toss to
coat.
Stir in remaining ingredients. Refrigerate in an airtight container
for at least 4 hours or up to 3 weeks. The longer the marinate, the
better they taste. Drain & serve at room temperature.
