Cheryl Forberg, RD
“Positively Ageless”

Panch Puran is an East Indian spice blend of fennel, cumin, black cumin, fenugreek and mustard seeds. This spice variation combines with citrus to infuse extraordinary flavor into ordinary olives. These delicious nibbles take minutes to make and are a perfect snack to keep on hand for surprise guests.

1 pound brine-packed olives

1/4 cup olive oil

2 tsp. whole fennel seeds

1/2 tsp. white sesame seeds

1/2 tsp. whole yellow mustard seeds

1/4 tsp. whole coriander seeds

1/4 tsp. cumin seeds

Zest of 1 lime

Zest of 1 lemon

Rinse olives under cool water, drain and transfer to mixing bowl.

Heat the oil in a small pan until nearly hot but not smoking. Remove from the heat. Carefully add spices. Cool.

Pour the cooled seasoned oil over olives. Add the lemon and lime zest and toss well to coat. Allow to marinate 1 hour at room temperature. Transfer to a quart-sized jar and refrigerate.

Makes 16 servings, 1 ounce each (about 3 olives)

When the olives are gone, the flavorful oil is delicious for sautéing chicken, fish or vegetables or making a vinaigrette..

Factoid: The flavor of olives (and olive oils) varies widely; some are mild, others are nutty in flavor. Colors range from yellow to green, depending on the time of harvest. Olives can be stored for a year unopened. After opening, olives in brine can be refrigerated several weeks in a clean, non-metal jar.

Nutrient analysis: 51 calories; 1 g protein; 1 g carbohydrates; 5 g total fat; 0 g saturated fat; 3 g monunsaturated fat; 7 mg omega-3s; 1 g fiber; 0 g sugar; 448 mg sodium.

Cheryl Forberg, RD, is the nutritionist to NBC’s The Biggest Loser fitness reality show and has a private nutrition practice in Napa. Her new book is called “Positively Ageless: A 28-Day Plan for a Younger, Slimmer, Sexier You” (Rodale). For more information and recipes, visit her Web site at www.cherylforberg.com