MOROCCAN SPICED OLIVES

Moroccan Spiced Olives image

Provided by Melissa Roberts

Categories Garlic Olive Passover Vegetarian Dinner Healthy Kosher Kosher for Passover Thyme Lemon Juice Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes about 2 cups

Number Of Ingredients 8

Ingredients

2 cups green olives (with pits) in brine (10 ounces), such as picholine or Cerignola, lightly smashed to crack open 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 5-inch) thyme sprigs
2 thin lemon slices

Steps:

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.
What to drink:
Yarden Galilee Cabernet Sauvignon '05

*** Explore more Moroccan Spiced Olives Recipes »

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