Instructions: Drain oil from picholine olives. Place in a stockpot, and fill with enough water to cover olives by several inches. Bring to a boil. Remove from heat, and let stand for 15 minutes. Drain immediately, and place in a large bowl.

Meanwhile, heat a medium heavy-bottomed skillet over medium-high heat. Add fennel, coriander, cumin, and toast, shaking skillet constantly, until spices are fragrant, about 1 minute. Add the toasted seeds and remaining ingredients to the olives, and mix well.

Store at room temperature for 3 to 5 days to marinate before eating. Can keep in the refrigerator for 1 to 2 months.

Makes 64 ounces of marinated olives (4 pounds).

Yield: 64 ounces

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