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Moroccan Spiced Olives

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Moroccan Spiced Olives

Moroccan Spiced Olives

amanda

Equipment

  • - Moroccan spice grinder

  • - Olive wood cutting board

  • - Ceramic mortar and pestle

  • - Silicone baking mold (optional)

  • - Wooden serving platter (optional)

  • - Decorative olive oil bottle (optional)

  • - Mixing bowl

  • - Glass serving dish (optional)

  • - Measuring spoons

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

Instructions

1

Instruction 1

Cover olives with water in a small saucepan and bring to a boil, then drain.
2

Instruction 2

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

Instruction 3

Yarden Galilee Cabernet Sauvignon '05
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