A+ A A-




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.