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.
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.
