Moroccan Spiced Olives
Moroccan Spiced Olives

recipe image

  • Complete Time

    1 day (involves marinating)

A easy marinade of garlic, lemon, thyme, and a dollop of the North African hot sauce harissa plot these inexperienced olives memorable. Whenever you are going to be in a obtain 22 situation to, put collectively the olives forward—they reinforce with age.


Makes about 2 cups

2 cups inexperienced olives (with pits) in brine (10 ounces), such as picholine or Cerignola, frivolously smashed to crack launch slightly

4 garlic cloves, sliced

1/4 cup extra-virgin olive oil

2 teaspoons tomato paste

1/3 cup water

2 teaspoons harissa (North African spice paste)

3 (4-to five-straggle) thyme sprigs

2 thin lemon slices

  1. Step 1

    Cover olives with water in a small saucepan and lift to a boil, then drain.

    Step 2

    Cook garlic in oil in a 10-straggle heavy skillet over medium warmth till garlic is golden, about 2 minutes. Add tomato paste and cook, stirring, 1 minute. Hurry in water, harissa, thyme, and olives and simmer briskly, stirring as soon as in a whereas, till liquid is thickened and coats olives, about 5 minutes. Select far flung from warmth and lumber in lemon slices. Transfer to a shallow dish and marinate, chilled, on the least 24 hours.

  2. What to drink:

    Step 3

    Yarden Galilee

    Cabernet Sauvignon ’05

Cooks’ say:

Olives preserve, chilled in an airtight container, 1 month.

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