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