Spicy Moroccan Olives
Lemony tartness, spicy harissa, briny olives, and herb-infused tomato paste all contribute to making these Moroccan olives incredibly flavorful.
Ingredients
- 10 Ounces green olives (with pits) in brine (such as picholine or Cerignola)
- 4 Cloves garlic (sliced)
- 1/4 cup extra virgin olive oil
- 2 Teaspoons tomato paste
- 1/3 cup water
- 2 Tablespoons harissa (increase for more heat)
- 3 thyme sprigs
- 2 lemon slices
Directions
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Step 1
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| Lightly smash olives (olives should crack open slightly). |
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Step 2
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| Cover olives with water in a small saucepan and bring to a boil, then drain. |
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Step 3
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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. |
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