 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
|
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. 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 |
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. What to drink:Yarden Galilee Cabernet Sauvignon '05
4. Cooks' note: Olives keep, chilled in an airtight container, 1 month.
|
|