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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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An easy marinade of garlic, lemon, thyme, and a dollop of the North African hot sauce harissa make these green olives memorable. If you can, prepare the olives ahead—they improve with age. From Epicurious. Cooking time does not include the 24 hour marinating period. Ingredients:
2 cups green olives in brine, lightly smashed to crack open slightly (use picholine or cerignola if possible) |
4 garlic cloves, sliced |
1/4 cup olive oil, extra virgin |
2 teaspoons tomato paste |
1/3 cup water |
2 teaspoons harissa (north african spice paste) |
3 fresh thyme sprigs (4-5 inches long) |
2 thin lemon slices |
Directions:
1. Cover olives with water in a small saucepan and bring to a boil, then drain.
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. These will keep for 1 month if kept in an airtight container in the refrigerator.
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