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Epicurious
Gourmet

Moroccan Spiced Olives

By Melissa Roberts

4.4

(10)

Image may contain Dinner Food Supper Plant Dish Meal and Produce
Moroccan Spiced OlivesJonny Valiant

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.

Cooks' note:

Olives keep, chilled in an airtight container, 1 month.

Recipe information

  • Total Time

    1 day (includes marinating)

  • Yield

    Makes about 2 cups

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

Preparation

  1. Step 1

    Cover olives with water in a small saucepan and bring to a boil, then drain.

    Step 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.

  2. What to drink:

    Step 3

    Yarden Galilee
    Cabernet Sauvignon '05

TagsMoroccanNorth AfricanAfricanOliveGarlicRoot VegetableVegetableThymeHerbs & SpicesHarissaSnackStarterDinnerBrunchDairy FreeGluten FreeNut FreeVeganVegetarianKetoEasy5 Ingredients or FewerMeal PrepMake AheadGourmet
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