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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.

MyRecipes OCTOBER 2007

  • Yield: Makes 4 to 6 appetizer servings

Ingredients

  • 3 preserved lemons (soaked in a salt-lemon juice mixture), cut into wedges

Preparation

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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