Mixed Olives with Harissa and Preserved Lemons

Mixed Olives with Harissa and Preserved LemonsRecipe
This can be made four to five days in advance and refrigerated until ready to serve. Prep: 5 minutes; Chill: 4 hours.
Makes 4 to 6 appetizer servings


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1 pound assorted olives, such as oil-cured black olives, large green Spanish olives, and kalamata olives, drained
3 preserved lemons (soaked in a salt-lemon juice mixture), cut into wedges


Combine harissa and olives. Cover and chill at least 4 hours or overnight. Remove from refrigerator at least 1 hour before serving. Stir in lemon wedges, and serve at room temperature.

Created date

October 2007