Photo: Jennifer Davick; Styling: Linda Hirst
Prep Time
3 Mins
Cook Time
3 Mins
Stand Time
24 Hours
Yield
Makes 2 cups

How to Make It

Step 1

Place cumin seeds in a small dry skillet, and cook over medium heat, stirring constantly, about 3 minutes or until lightly toasted and fragrant. Transfer to a small plate; cool. Crush cumin seeds in mortar and pestle. (Or place in a heavy-duty zip-top bag, and crush with a rolling pin.)

Step 2

Combine cumin, olives, and next 5 ingredients in a shallow airtight container, stirring to coat. Cover and refrigerate at least 24 hours or up to 1 week, stirring occasionally. Bring to room temperature before serving. Garnish, if desired.

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