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
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