1 ts Cumin seeds
1 ts Fennel seeds
1 ts Coriander seeds
1/4 ts Cardamom, ground
1 pn Crushed red pepper flakes
1 pn Nutmeg, ground
1 pn Cinnamon
1 tb Olive oil
1 1/2 c  Green olives, brought to
-- room temperature
1 tb Lemon juice
1 tb Orange juice
3    Garlic cloves, minced

Heat first 8 ingredients in a small skillet over
medium heat until fragrant, about 2 minutes. Remove
from heat & add olives & toss to coat.
Stir in remaining ingredients. Refrigerate in an
airtight container for at least 4 hours or up to 3
weeks. The longer the marinate, the better they
taste. Drain & serve at room temperature.