Spiced Olives


Preparation info

    • Difficulty


Appears in

A Platter of Figs and Other Recipes

By David Tanis

Published 2008

  • About

If you have a good olive merchant, you may trust his spiced olives, but it’s easy and satisfying to make your own. Let the olives marinate in the spice mixture for a couple of hours. They’ll keep for a week in the refrigerator.


  • 2 cups good green olives, such as Picholine
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 2 garlic cloves, smashed to a paste with a little salt
  • 1 lemon, thinly sliced
  • 1 tablespoon paprika
  • ½ teaspoon cayenne
  • ½ cup olive oil
  • Salt


    Rinse the olives and put them in a bowl.

    Toast the cumin and coriander in a dry skillet over medium heat until the spices begin to color a bit. Coarsely grind in a spice mill or mortar.

    Mix the olives with the cumin, coriander, garlic, lemon, paprika, cayenne, and olive oil. Sprinkle lightly with salt.

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