Lemon and Toasted Cumin Olives

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Lemon and Toasted Cumin Olives

Lemon and Toasted Cumin Olives
1 (6- oz.) can Lindsay Naturals Green Ripe Olives, drained
3 slices lemon
2 cloves garlic, thinly sliced
2 tbsp. olive oil
1 tsp. cumin seeds, toasted
1/4 tsp. crushed red pepper

Prep: 10 minutes, Cook: 20 minutes,
Refrigerate: at least 1 hour, Makes: about 2 cups

1. Place olives in a medium bowl; squeeze lemon over olives, then add slices to bowl.

2. Stir in remaining ingredients. Cover and regrigerate for at least 1 hour. Best served within 24 hours.


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