In a small skillet, dry toast caraway, coriander and cumin seeds over medium heat, until they are a darker shade of brown and fragrant. Please watch these carefully and do not allow the seeds to turn too dark a brown color. Immediately remove from heat and let it cool.
Roasted seeds may be stored in an airtight container for a couple of months in the pantry. To use in this recipe, simply grind the roasted seed mixture in a dry coffee grinder (that you use specifically to grind spices).
In the same pan, over medium heat, add the remaining ingredients along with the roasted ground spices. Store in a glass jar with a layer of olive oil on top. Keep in the refrigerator.