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
Recipe from MyRecipes

More From MyRecipes



  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mixed Olives with Harissa and Preserved Lemons Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy