Recipe Details

These spiced marinated olives pair great with an assortment of cheeses, dips, hummus, and pita bread.

  1. Mix all ingredients except olives in medium bowl until well blended. Add olives; toss to coat well. Cover.
  2. Refrigerate at least 6 hours or up to 5 days, stirring occasionally.


To toast and crush seeds: Place cumin and coriander seeds in small dry skillet on medium heat. Cook 2 to 3 minutes or until aromatic, shaking pan occasionally. Remove from pan. Coarsely crush seeds with a mortar and pestle. Or, place seeds in a large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until coarsely crushed.