MOROCCAN SPICED GREEN OLIVES (2 cups)

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

½ teaspoon cayenne

½ cup olive oil

salt

1. Rinse the olives and put them into a bowl.

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

3. Mix the olives with the cumin, coriander, garlic, lemon, paprika, cayenne and olive oil. Sprinkle lightly with salt.

from David Tanis, A Platter of Figs