- 1 tablespoon whole cumin seeds
- 2 teaspoons whole coriander seeds
- 1 teaspoon dried crushed red pepper
- 2 garlic cloves, minced
- 2 teaspoons grated orange peel
- 1 1/2 cups extra-virgin olive oil
- 10 ounces assorted brine-cured green and black olives
- 3 tablespoons minced fresh basil
- 2 tablespoons minced fresh cilantro
- 8 ounces feta cheese, cut into 1/2-inch squares
- 1 French-bread baguette, sliced
- Combine cumin, coriander, and crushed red pepper in heavy small skillet over medium-high heat. Shake skillet gently until spices are fragrant, about 1 minute. Transfer to bowl. Add garlic, orange peel, and oil and stir to combine. Mix in olives, basil, and cilantro. Gently stir in feta. Cover and refrigerate at least 1 day. (Can be made 1 week ahead. Keep refrigerated.) Bring olive and cheese mixture to room temperature before serving.
- Transfer mixture to bowl and place on platter. Surround with baguette slices.