Recipe: This spicy olive dish from an acclaimed chef delivers the heat

This delicious olive mixture was inspired by David Tannis, a professional chef for over 30 years in such highly regarded restaurants as Chez Panisse in Berkeley and Café Escalera in Santa Fe. He has written several critically acclaimed cookbooks.

Cooking with the dead: ‘To Die For’ tries out recipes etched on tombstones

Gravestone recipe: Rosie Grant’s Clam Linguine

Gravestone Recipe: Joe Sheridan’s Irish Coffee

Gravestone recipe: Annabell’s Snickerdoodles

Recipe: Tabbouleh with an autumnal twist

I love the spicy heat in his Spiced Olives with Lemon and Garlic. Most often I use the full 1/2 teaspoon of cayenne, but if desired, reduce spiciness by using less. I like to serve these olives as an appetizer along with salami and Marcona almonds or pistachios.

Spiced Olives with Lemon and Garlic

Yield: 2 1/2 cups

INGREDIENTS

2 1/2 cups un-pitted olives, see cook’s notes

2 teaspoons whole cumin seeds

2 teaspoons whole coriander seeds

1 large garlic clove, minced

1 medium lemon, thinly sliced, seeded, each slice quartered, see cook’s notes

1 tablespoon ground paprika

1/4 to 1/2 teaspoon cayenne, to suit your taste

1/2 cup extra-virgin olive oil

Optional: Small amount of coarse salt, such as fleur de sel or kosher salt or Maldon sea salt flakes

Cook’s notes: Use a mixture of unpitted olives: one-third large green Castelvetrano olives (I buy the jarred Mezzetta brand at my local Albertson’s), one-third small green olives such as Lucques or Picholines (I often buy them at Trader Joe’s) and the smallest black olives I can find, either brine-cured or dry-cured. But you can use any combination of high quality olives that you like. In winter when navel oranges are plentiful, I often substitute quartered orange slices for lemon.

DIRECTIONS

1. Rinse olives in colander; drain and place in a bowl. Place a plate next to stove. Combine cumin and coriander in a small, dry skillet over medium heat; heat until spices turn one shade darker and are fragrant, shaking the handle from time to time to redistribute seeds. Empty the seeds onto plate to cool. Coarsely grind cooled seeds in spice mill or mortar. Or place in sturdy zipper-style bag and pound with mallet or bottom of a saucepan until coarsely ground.

2. Mix olives with cumin, coriander, garlic, lemon, paprika, cayenne, and olive oil. This mixture needs time to marinate for the flavors to meld. Cover and refrigerate at least 30 hours or up to a week. If desired, sprinkle with a smidgen of salt before serving.

Source: Adapted from “A Platter of Figs and Other Recipes” by David Tannis (Artisan)

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.