"This delicious olive mixture was inspired by David Tannis, a professional chef for over 30 years in such highly regarded restaurants as Chez Panisse in Berkeley and Cafe Escalera in Santa Fe. He has written several critically acclaimed cookbooks. I love the spicy heat in his Spiced Olives with Lemon and Garlic. Most often I use the full 1/2 teaspoon of cayenne, but if desired, reduce spiciness by using less."
"Spiced Olives with Lemon and Garlic Yield: 2 1/2 cups INGREDIENTS 2 1/2 cups un-pitted olives, see cook's notes 2 teaspoons whole cumin seeds 2 teaspoons whole coriander seeds 1 large garlic clove, minced 1 medium lemon, thinly sliced, seeded, each slice quartered, see cook's notes 1 tablespoon ground paprika 1/4 to 1/2 teaspoon cayenne, to suit your taste 1/2 cup extra-virgin olive oil Optional: Small amount of coarse salt, such as fleur de sel or kosher salt or Maldon sea salt flakes"
An olive mixture calls for 2 1/2 cups of unpitted olives tossed with toasted, coarsely ground cumin and coriander, minced garlic, quartered thin lemon slices, ground paprika, cayenne to taste, and 1/2 cup extra-virgin olive oil. The cumin and coriander seeds are heated in a dry skillet until fragrant, cooled, and then coarsely ground before mixing with the olives. Lemon slices should be thin, seeded, and quartered; cayenne may be reduced for milder heat. A small amount of coarse finishing salt is optional. Use a combination of Castelvetrano, small green olives like Lucques or Picholines, and small black olives for contrast. In winter, quartered orange slices can replace lemon.
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