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Prep Time: 3 Minutes Cook Time: 3 Minutes |
Ready In: 6 Minutes Servings: 1 |
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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 |
Directions:
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.
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