Mixed Olives with Harissa and Preserved Lemons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This can be made four to five days in advance and refrigerated until ready to serve. Prep: 5 minutes; Chill: 4 hours. Ingredients:
1 to 2 tablespoons homemade harissa paste or store-bought harissa |
1 pound assorted olives, such as oil-cured black olives, large green spanish olives, and kalamata olives, drained |
3 preserved lemons (soaked in a salt-lemon juice mixture), cut into wedges |
Directions:
1. Combine harissa and olives. Cover and chill at least 4 hours or overnight. Remove from refrigerator at least 1 hour before serving. Stir in lemon wedges, and serve at room temperature.
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