Moroccan Spiced Olives
| 1 t | Cumin seeds |
| 1 t | Fennel seeds |
| 1 t | Coriander seeds |
| ¼ t | Cardamom, ground |
| 1 pinch | Crushed red pepper flakes |
| 1 pinch | Nutmeg, ground |
| 1 pinch | Cinnamon |
| 1 T | Olive oil |
| 1½ C | Green olives at room temp. |
| 1 T | Lemon juice |
| 1 T | orange juice |
| 3 | Garlic cloves, minced |
Heat olive oil and spices in a small skillet over medium heat until fragrant, about 2 minutes. Remove from heat & add olives & 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 & serve at room temperature.
