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Honeyed Olives

Photo: Jennifer Davick; Styling: Linda Hirst
Prep time 3 mins
Cook time 3 mins
Stand time 24 hrs
Yield Makes 2 cups

Ingredients

  • 1/2 teaspoon whole cumin seeds
  • 2 cups assorted olives
  • 3 tablespoons honey
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon minced fresh rosemary
  • 1/8 to 1/4 teaspoon dried crushed red pepper
  • Garnishes: fresh rosemary sprigs, strips of lemon peel

How to Make It

  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.)

  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.