Spiced Olives

In a dry skillet over medium heat, toast the cumin seeds, coriander seeds, and fennel seeds for 1-2 minutes, stirring constantly, until fragrant. Remove from heat and let cool slightly.

Using a mortar and pestle or spice grinder, coarsely crush the toasted whole spices along with a pinch of red pepper flakes.

Mince or thinly slice the garlic cloves and set aside.

In a small saucepan, combine the olive oil, garlic, crushed spices, ground cinnamon, ground cardamom, and freshly grated nutmeg over low heat. Warm gently for 3-4 minutes until the garlic softens and the spices bloom, stirring occasionally.

Add the green olives to the saucepan and stir to coat them evenly in the spiced oil. Warm over low heat for 5 minutes, allowing the olives to absorb the aromatics.

Pour in the fresh lemon juice and orange juice, stir well, and continue to heat for 2-3 minutes until the liquid is fragrant and slightly reduced.

Remove from heat and allow the olives to cool to room temperature in the spiced oil and citrus mixture so the flavors fully meld.

Transfer the spiced olives and all the marinade to a serving dish or airtight jar, and serve at room temperature or refrigerate for up to one week to deepen the flavors.