Honeyed Olives

Honeyed Olives Recipe
Photo: Jennifer Davick; Styling: Linda Hirst

Recipe from

Coastal Living

Recipe Time

Prep: 3 Minutes
Cook: 3 Minutes
Stand: 24 Hours

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

Preparation

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.

Jackie Mills, R.D.,

Coastal Living

December 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note