Post by Amani on Apr 20, 2009 3:57:21 GMT -5
Moroccan Spiced Olives
from "Gourmet" magazine, April 2009
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.
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
Cover olives with water in a small saucepan and bring to a boil, then drain.
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.
Cooks' note: Olives keep, chilled in an airtight container, 1 month.
Makes about 2 cups.
from "Gourmet" magazine, April 2009
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.
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
Cover olives with water in a small saucepan and bring to a boil, then drain.
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.
Cooks' note: Olives keep, chilled in an airtight container, 1 month.
Makes about 2 cups.