Prep 10 mins
Cook 3 mins
Perfect as part of an anti-pasto or for when the sun sinks behind the yard arm! Dead easy to make and extremey good. Cooking time does not include marinating time.
- 1 tablespoon cumin seed
- 125 g black olives
- 125 g green olives
- 1 clove garlic
- 1 grated lemon, rind of
- 1 medium red chile, finely diced
- 125 ml olive oil
- Place the cumin seeds in a small frying pan over low heat and toast for 2 minutes, until fragrant and slightly golden.
- Place all the ingredients in a bowl or jar and marinate covered, for 3 hours or overnight if possible.
These were the hit of a 4th of July picnic. The blend of flavors was excellent; not too spicy-hot and the lemon/cumin flavors were delicious. I'm glad I made a slightly larger batch so I could experiment with marinating time. They were excellent after 24 hours, but the cupful I saved were even better the next day. I think this is a recipe you could keep in the fridge for days, and it would just keep getting better. I'm going to make these a lot, not changing a thing. Thanks!!