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.

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