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Categories: Appetizers, Vegetarian

Cumin-cured olives

Cumin-cured olives
Al Seib / Los Angeles Times

Thanksgiving traditions vary from one house to another, but there is one that's universal: At some point while you're fixing dinner, you will look around and realize that every single soul you've invited is standing in your kitchen. Whether they're ... Read more

Total time: 10 minutes, plus marinating time | Serves 8 (about 6 medium olives each)
  • 1 pound olives, assorted sizes and kinds (about 3 cups)
  • 3 small dried red chiles, or 1/4 teaspoon red pepper flakes
  • 2 teaspoons cumin seeds
  • 2 whole cloves garlic, lightly smashed
  • 1/4 teaspoon dried thyme
  • 3/4 teaspoon dried Greek oregano
  • 1/3 cup fruity olive oil
  • 4 teaspoons red wine vinegar

Step 1Drain the olives and put them in a mixing bowl.

Step 2Toast 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.

Step 3Add 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.

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.
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