Cumin-cured olives

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

Drain the olives and put them in a mixing bowl.


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.


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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