Cumin and Lemon-Scented Green Olives

Cumin and Lemon-Scented Green Olives

  • Prep: 10 min
  • Cook Time: 4 min
  • Total: 14 min
  • Serving: Makes 1 pint infused olives

Infusing olives with cumin and lemon zest adds a whole new dimension of flavor and aroma. Serve as a garnish to your favorite dish or cocktail, or enjoy alone accompanied by a glass of Port or Merlot.


  • 1 pint brine-cured green olives, such as picholine or Kalamata, drained
  • 2 teaspoons olive oil
  • 1 teaspoon cumin seeds
  • 1-1/4 teaspoons grated lemon zest


  1. Place the olives into a saucepan, cover with water and then bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 2 minutes. Drain the olives and set aside to cool slightly.
  2. In the meantime, place the cumin seeds in a small sauté pan over medium heat and toast until fragrant, then transfer to a mortar and pestle or a spice grinder and process until coarsely crushed.
  3. Place the cooled olives into a bowl and toss with the cumin, oil and the lemon zest.

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