Recipe: Spiced Olives (using garlic and toasted cumin and coriander)

SPICED OLIVES

2 cups good green olives, such as Picholine
2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 garlic cloves, smashed to a paste with a little salt
1 lemon, thinly sliced
1 tablespoon paprika
1/2 teaspoon cayenne
1/2 cup olive oil

Rinse olives and put them in a bowl.

Toast cumin and coriander in a dry skillet over medium heat until spices begin to color a bit. Coarsely grind in a spice mill or mortar.

Mix olives with spices and all remaining ingredients. Sprinkle lightly with more salt.

Makes 8 servings
Source: A Platter of Figs and Other Recipes by David Tanis and Alice Waters