Mixed Olives with Harissa and Preserved Lemons

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

Recipe from


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.


Sara Foster and Kim Sunée,

October 2007