Recipe courtesy of Farmstead Restaurant
25 min
25 min
5 cups


  • 1 teaspoon coriander seed
  • 1 teaspoon cumin seed 
  • 1 teaspoon fennel seed
  • 2 teaspoons salt 
  • 1 teaspoon ground allspice 
  • 1 teaspoon ground cinnamon 
  • 1 teaspoon sumac 
  • 1/2 teaspoon black pepper 
  • 1/2 teaspoon cayenne pepper
  • 2 cloves garlic, minced 
  • 4 cups fresh rosemary
  • 4 cups fresh thyme 
  • 3 cups olive oil, such as Long Meadow Ranch olive oil 
  • 2 cups peeled garlic 
  • 1 cup preserved lemon 


Toast the coriander, cumin and fennel seeds in a small pan over medium heat until fragrant, 1 minute. Transfer to a mortar with pestle or a spice grinder and grind until fine. Mix together with the salt, allspice, cinnamon, sumac, black pepper, cayenne and garlic.

Combine the spice mixture with the rosemary, thyme, olive oil, garlic and preserved lemon in a food processor. Pulse until well blended. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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