Name: Moroccan Spiced Olives
Cook time: 15 min
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

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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.

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