Ingredients for Moroccan Spiced Olives
- Green Olives In Brine
- Garlic Cloves
- Olive Oil
- 1 tablespoon tomato paste
- 1/2 cup water
- 1 teaspoon harissa paste
- Fresh Thyme Sprigs
- Lemon Slices
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How to Make Moroccan Spiced Olives
- Place 1 cup green olives in a small saucepan, cover with water, and bring to a boil. Drain immediately.
- Heat 2 tablespoons olive oil in a 10-inch heavy skillet over medium heat. Add 2 cloves minced garlic and cook until golden, about 2 minutes.
- Stir in 1 tablespoon tomato paste and cook for 1 minute, stirring constantly.
- Add 1/2 cup water, 1 teaspoon harissa paste, 1 teaspoon dried thyme, and the drained olives to the skillet. Bring to a simmer, stirring occasionally, until the liquid thickens and coats the olives (about 5 minutes).
- Remove from heat and stir in 1/4 cup thinly sliced lemon (about 1/2 lemon).
- Transfer the olives to a shallow dish, cover, and refrigerate for at least 24 hours (the longer, the better!).
- Store in an airtight container in the refrigerator for up to 1 month.
Nutrition Information (Approximate per serving)
Sodium
89 g
Sugar
6g
Fat
32g
Carbs
2g
