|Olive oil||1/3 cup|
|White wine vinegar||1/4 cup|
|Lemon zest||2 tbsp|
|Club House Cumin Seed||1 1/2 tsp|
|Club House Coriander Seed||1 1/2 tsp|
|Minced garlic||1 tsp|
|Club House Red Pepper, Crushed||1/4 tsp|
|Assorted drained olives||3 cups|
Chef's Tip: To toast and crush seeds: Place cumin and coriander seeds in small dry skillet on medium heat. Cook 2 to 3 minutes or until aromatic, shaking pan occasionally. Remove from pan. Coarsely crush seeds with a mortar and pestle. Or, place seeds in a large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until coarsely crushed.
Mix all ingredients except olives in medium bowl until well blended. Add olives; toss to coat well. Cover. Refrigerate at least 6 hours or up to 5 days, stirring occasionally.