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“This is an over night recipe but they are worth the wait.”
READY IN:
24hrs 8mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the olives in a medium saucepan, add water to cover, bring to a boil, then drain.
  2. Heat the oil in a large skillet or saucepan over medium heat.
  3. Stir in the garlic, then the tomato paste and sauté until the paste begins to darken, 2 to 3 minutes.
  4. Add the tomatoes, water, lemon slices, cayenne, cumin, salt, and pepper.
  5. Simmer over medium-low heat, stirring frequently, until the liquid evaporates, about 5 minutes.
  6. Stir in the olives.
  7. Discard the lemon slices and let cool.
  8. Cover and let marinate in the refrigerator for at least 24 hours.
  9. Store in the refrigerator for up to 1 week.
  10. Serve at room temperature.

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