Wednesday, April 08, 2009

Morrocan Olives

I had my doubts when I saw the recipe in Gourmet, but I had everything on hand to make them and well, what do you know, everyone really liked them-even the kid.

They're awfully pretty too.

You Will Need:

2 cups green olives, 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
3 thyme sprigs
2 thin lemon slices

Cover olives with water in a small saucepan. bring to a boil, then drain. Cook garlic in olive oil over medium heat until golden-about 2 minutes. Add tomato paste and cook another minute. Stir in water, harissa, thyme and olives. Simmer until liquid is thickened and coats the olives-about 5 minutes. Remove from heat, stir in lemons. Transfer to a shallow dish and chill at least 24 hours. Keeps in an airtight container for a month.

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