Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Cumin seeds |
| 1 teaspoon | Fennel seeds |
| 1 teaspoon | Coriander seeds |
| ¼ teaspoon | Cardamom, ground |
| 1 pinch | Crushed red pepper flakes |
| 1 pinch | Nutmeg, ground |
| 1 pinch | Cinnamon |
| 1 tablespoon | Olive oil |
| 1½ cup | Green olives, brought to room temperature |
| 1 tablespoon | Lemon juice |
| 1 tablespoon | Orange juice |
| 3 eaches | 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.
"Vegetarian Gourmet" Issue #11. Submitted By MARK SATTERLY On 06-26-95