Moroccan Spiced Olives

moroccan-spiced-olivesAn easy marinade of garlic, lemon, thyme, and a dollop of the North African hot sauce harissa make these green olives memorable. They improve with age.

Serving Size:1/4 cup
Yields:3 cups
Prep:15 mins
Cook:2 mins to 3 mins
Chill:Up to 7 days

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

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.

Nutrition Facts

  • 78 kcal cal.,
  • 8 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 0 mg chol.,
  • 573 mg sodium,
  • 2 g carb.,
  • 1 g fiber,
  • 0 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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