1 pound olives, assorted sizes and kinds (about 3 cups) 3 small dried red chiles, or 1/4 teaspoon red pepper flakes 2 teaspoons cumin seeds 2 whole cloves garlic, lightly smashed 1/4 teaspoon dried thyme 3/4 teaspoon dried Greek oregano 1/3 cup fruity olive oil 4 teaspoons red wine vinegar

Step 1 Drain the olives and put them in a mixing bowl.

Step 2 Toast the chiles and cumin seeds in a small dry skillet over medium heat until fragrant and beginning to color, about 3 minutes. If using whole chiles, add them to the olives; crush the cumin seeds in a spice grinder and add to the olives. If using red pepper flakes, grind them with the cumin seeds and add to the olives.

Step 3Add the garlic, thyme, oregano, olive oil and vinegar and mix well. The olives will be good immediately but will improve in a couple of days.

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