Cumin-Cured Olives

Recipe Ingredients

1 lb	454g / 16oz	Olives - (abt 3 cups)
		= (assorted sizes and kinds)
3		Dried red chiles (small)
		= (or 1/4 tspn red pepper flakes)
2 teaspoons	10ml	Cumin seeds
2		Garlic cloves - lightly smashed
1/4 teaspoon	1.3ml	Dried thyme
3/4 teaspoon	3.8ml	Dried Greek oregano
1/3 cup	78ml	Fruity olive oil
4 teaspoons	20ml	Red wine vinegar

Recipe Instructions

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.

This recipe yields 8 servings (about 6 medium olives each).

Each serving: 107 calories; 1 gram protein; 4 grams carbohydrates; 2 grams fiber; 11 grams fat; 1 gram saturated fat; 0 cholesterol; 495 mg. sodium.

Source:
The Los Angeles Times, 11-19-2003

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