Honeyed Olives

• 1/2 teaspoon whole cumin seeds
• 2 cups assorted olives
• 3 tablespoons honey
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon minced fresh rosemary
• 1/8 to 1/4 teaspoon dried crushed red pepper
• Garnishes: fresh rosemary sprigs, strips of lemon peel

1. Place cumin seeds in a small dry skillet, and cook over medium heat, stirring constantly, about 3 minutes or until lightly toasted and fragrant. Transfer to a small plate; cool. Crush cumin seeds in mortar and pestle. (Or place in a heavy-duty zip-top bag, and crush with a rolling pin.)
2. Combine cumin, olives, and next 5 ingredients in a shallow airtight container, stirring to coat. Cover and refrigerate at least 24 hours or up to 1 week, stirring occasionally. Bring to room temperature before serving. Garnish, if desired.

cumin seeds, assorted olives, honey, lemon zest, lemon juice, fresh rosemary, red pepper, rosemary sprigs

Taken from www.myrecipes.com/recipe/honeyed-olives (may not work)