Mixed Olives with Harissa and Preserved Lemons

Mixed Olives with Harissa and Preserved Lemons
Photo by www.myrecipes.com

Ingredients

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

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.

View full recipe at My Recipes

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