"Rinse olives in colander; drain and place in a bowl. Place a plate next to stove. Combine cumin and coriander in a small, dry skillet over medium heat; heat until spices turn one shade darker and are fragrant, shaking the handle from time to time to redistribute seeds. Empty the seeds onto plate to cool. Coarsely grind cooled seeds in spice mill or mortar. Or place in sturdy zipper-style bag and pound with mallet or bottom of a saucepan until coarsely ground."
"Cook's notes: Use a mixture of unpitted olives: one-third large green Castelvetrano olives, one-third small green olives such as Lucques or Picholines (I often buy them at Trader Joe's) and the smallest black olives I can find, either brine-cured or dry-cured. But you can use any combination of high quality olives that you like. In winter when navel oranges are plentiful, I often substitute quartered orange slices for lemon."
Mixed unpitted olives are rinsed and combined with coarsely ground toasted cumin and coriander, minced garlic, quartered lemon slices, paprika, cayenne to taste, and extra-virgin olive oil. The spice seeds are toasted until fragrant, cooled, and coarsely ground before mixing. Use a variety of olive sizes and types—Castelvetrano, Lucques or Picholines, and small black olives—brine-cured or dry-cured. Optional coarse finishing salt enhances flavor. Navel oranges can substitute for lemon in winter. Serve the spiced olives as an appetizer alongside salami and Marcona almonds or pistachios and adjust cayenne for desired heat.
Read at Boston Herald
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