Herbed Kalamata Olives

1. 1

   In a dry small heavy skillet toast seeds over moderate heat, shaking skillet, until fragrant, about 1 minute, and cool.

2. 2

   With a mortar and pestle or with bottom of a heavy skillet coarsely crush seeds.

3. 3

   Drain olives and thinly slice lemon.

4. 4

   With flat side of a large knife lightly bruise thyme and in a bowl stir together all ingredients.

5. 5

   Marinate olives, covered and chilled, at least 3 days and up to 1 week.

6. 6

   Bring olives to room temperature, about 15 minutes, before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.