Moroccan Spiced Olives

Name: Moroccan Spiced Olives
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; (North African spice paste); 3 (4-to 5-inch) thyme sprigs; 2 thin lemon slices

9 ingredients

3 steps

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
(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,
3

, 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.