Moroccan Spiced Olives
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
2 cups
ingredients
- 2 cups green olives in brine, lightly smashed to crack open slightly (use picholine or cerignola if possible)
- 4 garlic cloves, sliced
- 1⁄4 cup olive oil, extra virgin
- 2 teaspoons tomato paste
- 1⁄3 cup water
- 2 teaspoons harissa (North African spice paste)
- 3 fresh thyme sprigs (4-5 inches long)
- 2 thin lemon slices
directions
- Cover olives with water in a small saucepan and bring to a boil, then drain.
- Cook garlic in oil in a 10-inch heavy skillet over medium heat until garlic is golden, about 2 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in water, harissa, thyme, and olives and simmer briskly, stirring occasionally, until liquid is thickened and coats olives, about 5 minutes. Remove from heat and stir in lemon slices. Transfer to a shallow dish and marinate, chilled, at least 24 hours.
- These will keep for 1 month if kept in an airtight container in the refrigerator.
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Reviews
-
Wow, what a great recipe! I made it as written and it was so good. Waiting was the hardest part and I kept sampling until the time was up. I guarantee they won't last a month. We ate more than half of them already. I'm so happy that I won't have to buy my olives at the deli anymore. Thanks for sharing. Made for ZWT 6.
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I will confess first of all to using inexpensive pimento stuffed green olives to try this recipe. They were so good I'll be making the recipe again & upgrading the olives. I only had dried thyme so used 2 teaspoons. I loved, loved the harrisa here. The spicy heat really jazzed up a plain jar of olives. Made for ZWT6.
RECIPE SUBMITTED BY
breezermom
United States