1 ts Cumin seeds 1 ts Fennel seeds 1 ts Coriander seeds 1/4 ts Cardamom, ground 1 pn Crushed red pepper flakes 1 pn Nutmeg, ground 1 pn Cinnamon 1 tb Olive oil 1 1/2 c Green olives, brought to -- room temperature 1 tb Lemon juice 1 tb Orange juice 3 ea Garlic cloves, minced Heat first 8 ingredients in a small skillet over medium heat until fragrant, about 2 minutes. Remove from heat & add olives & toss to coat. Stir in remaining ingredients. Refrigerate in an airtight container for at least 4 hours or up to 3 weeks. The longer the marinate, the better they taste. Drain & serve at room temperature.
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