Ingredients
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2
-
4
-
1/4
-
2
-
1/3
-
2
-
3
-
2
-
-
-
-
-
-
-
Directions
Moroccan Spiced Olives, An easy marinade of garlic, lemon, thyme, and a dollop of the North African hot sauce harissa make these green olives memorable If you can, prepare the olives aheadthey improve with age From Epicurious Cooking time does not include the 24 hour marinating period , 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 , 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
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Steps
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1
Done
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Cover Olives With Water in a Small Saucepan and Bring to a Boil, Then Drain. |
|
2
Done
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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. |
|
3
Done
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These Will Keep For 1 Month If Kept in an Airtight Container in the Refrigerator. |
