Spiced Green OlivesBy admin Posted in: Appetizers & Snacks Recipes on May 25th, 2012
Makes 3 cups
2 cups (10 ounces) green olives (with pits) in brine, such as Picholine or Cerignola, lightly smashed to crack open slightly
2 teaspoons cumin seeds
2 teaspoons coriander seeds
4 garlic cloves, peeled and sliced
1 teaspoon paprika
½ teaspoon cayenne
3 thyme sprigs
1 orange halved and thinly sliced
1 tablespoon harissa paste
1/4 cup extra virgin olive oil
Toast cumin and coriander in a dry skillet over medium heat until the spices begin to color a bit. Coarsely grind in a spice mill or mortar.
Mix the olives with the cumin, coriander, garlic, paprika, cayenne, thyme, orange, harissa paste, and olive oil.
Let the olives marinate for a couple of hours. They’ll keep for a week in the refrigerator.