Serves 4
1440 min
Moroccan Spiced Olives
Recipe GLPR0214ed4f9f61b6
Brined green olives infused with warming North African spices, garlic, and lemon. This simple but deeply flavored condiment is traditionally served cold after marinating for at least 24 hours, allowing the spices to meld and the flavors to develop. Perfect as an appetizer, snack, or addition to a charcuterie board.
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Ingredients
2 cups green olives (with pits) in brine, such as picholine or Cerignola, lightly smashed
4 garlic cloves, sliced
1/4 cup extra-virgin olive oil
2 teaspoons tomato paste
1/3 cup water
2 teaspoons harissa
3 fresh thyme sprigs (4 to 5 inches each)
2 thin lemon slices
Directions
Place the cracked green olives in a small saucepan and cover completely with water. Bring to a boil over high heat, then drain in a colander and rinse briefly. Set aside.
Warm the extra-virgin olive oil in a 10-inch heavy skillet over medium heat. Add the sliced garlic and cook, stirring occasionally, until golden and fragrant, about 2 minutes. Be careful not to let the garlic burn.
Add the tomato paste to the skillet and stir constantly for 1 minute to deepen its flavor. The paste should become slightly darker and more concentrated.
Pour in the water and stir in the harissa until well combined and smooth. Add the thyme sprigs and the blanched olives, stirring gently to coat everything with the oil and spice mixture.
Bring the mixture to a brisk simmer over medium heat. Cook, stirring occasionally, until the liquid has reduced and thickened enough to coat the olives with a glossy sauce, approximately 5 minutes.
Remove the skillet from heat and stir in the thin lemon slices. Allow the mixture to cool to room temperature.
Transfer the olives and their liquid to a shallow dish or bowl. Cover and refrigerate for at least 24 hours before serving, allowing the flavors to fully develop and meld. The olives will keep refrigerated for up to 2 weeks.
