1 ts Cumin seeds

1 ts Fennel seeds

1 ts Coriander seeds

1/4 ts Cardamom, ground

1 pn Crushed red pepper flakes

1 pn Nutmeg, ground

1 pn Cinnamon

1 tb Olive oil

1 1/2 c Green olives, brought to

-- room temperature 1 tb Lemon juice

1 tb Orange juice

3 ea Garlic cloves, minced

Heat first 8 ingredients 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.