Moroccan Spiced Olives
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 2 cups
- 1/3 cup water
- 1/4 cup extra-virgin olive oil
- 2 teaspoons tomato paste
- 4 garlic cloves, sliced
Preparation 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 Cooks' note:Olives keep, chilled in an airtight container, 1 month.
Preparation 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 Cooks' note:Olives keep, chilled in an airtight container, 1 month.
