Honeyed Olives

Name: Honeyed Olives
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

8 ingredients

2 steps

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.