• 3 Ratings

Simmer your olives in cumin, garlic, and crushed red pepper then add a spritz of zippy lemon juice to finish.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Put the olives in a medium bowl. Use a vegetable peeler to remove the zest from the lemon in long strips (avoiding the white pith). Add the lemon zest to the olives, then squeeze the juice from the lemon and pour that over the olives as well. Set aside,

  • Heat 1/4 cup of the olive oil in a small skillet over medium-low heat. Add the coriander seeds and cumin seeds and cook, stirring often, until aromatic and just lightly browned, 2 to 3 minutes. Pour the spices and their oil over the olives. Add the remaining 1 cup olive oil, garlic, and crushed red pepper; stir gently to evenly mix all the ingredients, then cover the bowl and refrigerate up to 7 days. Stir the olives a couple times each day.

  • About 1 hour before serving, take the olives from the refrigerator and transfer them to one large serving bowl or a few small serving bowls. Set out a small dish, too, for the olive pits.

Nutrition Facts

78 calories; 8 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 0 mg cholesterol; 573 mg sodium. 34 mg potassium; 2 g carbohydrates; 1 g fiber; 0 g sugar; 1 g protein; 0 g trans fatty acid; 40 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 1 mcg folate; 0 mcg vitamin b12; 29 mg calcium; 1 mg iron;


3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0