Radiator – Washington, DC
Courtesy of Executive Chef: Jonathan Dearden
- 4 c. Castelvetrano olives
- 1 lemon, juiced and zested
- 1 tsp. red chili flakes
- 4 tbsp. extra virgin olive oil
- 2 tbsp. ground cumin
- Combine all ingredients together in a large jar and let the olives marinate.
- Shake the jar once a day.
- The olives will be ready to serve after three days of marinating.