Cumin-Cured Olives

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Cumin-Cured Olives

 

1 pound olives, about 3 cups, assorted sizes and kinds

3 small dried red chiles or 1/4 tspn red pepper flakes

2 teaspoons cumin seeds

2 whole garlic cloves, lightly smashed

1/4 teaspoon dried thyme

3/4 teaspoon dried Greek oregano

1/3 cup fruity olive oil

4 teaspoons red wine vinegar

 

Drain the olives and put them in a mixing bowl.

Toast the chiles and cumin seeds in a small dry skillet over medium heat until

fragrant and beginning to color, about 3 minutes. If using whole chiles, add

them to the olives; crush the cumin seeds in a spice grinder and add to the

olives.

If using red pepper flakes, grind them with the cumin seeds and add to the

olives.

Add the garlic, thyme, oregano, olive oil and vinegar and mix well.

The olives will be good immediately but will improve in a couple of days.

Makes 8 servings.

Calories 107, Fat 11 g, Carbs 4 g, Sodium 495 mg, Fiber 2 g.