Moroccan Spiced Olives


MOROCCAN SPICED OLIVES
1 teaspoon cumin seeds 1 teaspoon fennel seeds 1 teaspoon coriander seeds 1/4 teaspoon cardamom seeds ground 1 pinch red pepper flakes crushed 1 pinch nutmeg 1 pinch cinnamon 1 tablespoon olive oil 1 1/2 cups green olives brought to room temperature 1 tablespoon lemon juice 1 tablespoon orange juice 3 each garlic cloves minced

Heat first 8 ingredients in a small skillet over medium heat until fragrant, about 2 minutes. Remove from heat and add olives and toss to coat. Stir in remaining ingredients. Refrigerate in an airtight container for at least 4 hours or up to 3 weeks. The longer the marinate, the better they taste. Drain and serve at room temperature.