SPICED GREEN OLIVES
7 ounces (2 cups) large, brine-packed Spanish olives, with pits
10 cloves garlic, smashed and peeled
1 tablespoon olive oil
4 strips orange zest
4 strips lemon zest
½ teaspoon cumin seeds
½ teaspoon coriander seeds
1 teaspoon fresh lemon juice
Drain and rinse off the olives. Prick each one with tines of a fork.
Combine the remaining ingredients, pour over the olives in a container and stir well to coat all the olives.
Tightly cover and refrigerate the olives for at least 3 days, taking them out to shake occasionally. Bring them to room temperature and toss or shake again before serving.