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Cumin-cured olives

Time 10 minutes
Yields Serves 8 (about 6 medium olives each)
Cumin-cured olives
(Al Seib / Los Angeles Times)
1

Drain the olives and put them in a mixing bowl.

2

Toast the chiles and cumin seeds in a small dry skillet over medium heat until fragrant and beginning to color, about 3 minutes. If using whole chiles, add them to the olives; crush the cumin seeds in a spice grinder and add to the olives. If using red pepper flakes, grind them with the cumin seeds and add to the olives.

3

Add the garlic, thyme, oregano, olive oil and vinegar and mix well. The olives will be good immediately but will improve in a couple of days.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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