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
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.