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SPICED GREEN OLIVES

 

Ingredients:

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

 

Directions:

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.