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.
Yield: Makes 4 to 6 appetizer servings
- 1 to 2 tablespoons Homemade Harissa Paste or store-bought harissa
- 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.
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