Marinated Olives

• 1 tsp. whole coriander seeds
• 1 tsp. whole cumin seeds
• 1/4 c. extra virgin olive oil
• 2 T. champagne vinegar
• 1/2 tsp. salt
• 1/2 tsp. paprika
• 1/2 tsp. crushed red hot pepper flakes
• 2 cloves garlic, minced
• 2 cups pitted olives (I like a combination of black and green)

Toast the coriander and cumin seeds in a small skillet over medium heat, shaking the skillet occasionally, until the seeds are fragrant, 2 to 3 minutes.

In a jar with a tight fitting lid, combine the seeds and the remaining ingredients except the olives. Cover and shake well. Add the olives; cover and shake well to coat the olives with marinade. Refrigerate for at least 2 hours or up to 1 month before serving.

• Yields: 12 servings
• Preparation Time: 10 minutes, plus chilling time