Moroccan Spiced Olives Recipes

Steps:

• Cover olives with water in a small saucepan and bring to a boil, then drain.
• Cook garlic in oil in a 10-inch heavy skillet over medium heat until garlic is golden, about 2 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in water, harissa, thyme, and olives and simmer briskly, stirring occasionally, until liquid is thickened and coats olives, about 5 minutes. Remove from heat and stir in lemon slices. Transfer to a shallow dish and marinate, chilled, at least 24 hours.
• These will keep for 1 month if kept in an airtight container in the refrigerator.

Steps:

• Make the spice mixture by combining all of the seasonings in a small bowl. Set aside.
• Put the flour, sugar, salt, pepper and olives in a large mixing bowl and stir to combine. Add the olive oil and stir vigorously with a fork. Add the water and continue to stir until a ball forms. Sprinkle a work surface liberally with flour and turn the dough out onto the surface. Knead until the dough is velvety smooth, about 2 minutes. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
• Preheat the oven to 400 degrees F.
• Remove the dough from the refrigerator and flatten into a disk on a floured surface. Using a rolling pin, roll the dough out as thinly as possible into an oval. Roll the dough onto the pin and transfer it to a baking sheet that has been brushed with olive oil.
• Brush the dough with extra-virgin olive oil and sprinkle with the spice mixture. Place the pan in the oven until the bread is crisp and deep golden brown, about 20 minutes. Remove from the oven, let cool, and break into pieces. The flatbread can be made up to 2 days in advance, wrapped in plastic wrap, and kept in a dry place.

Steps:

• In a medium sized mixing bowl, combine olive oil, pepper flakes, garlic, coriander and cumin. Squeeze the lemon juice and add the lemon wedges, the olives, and mix well.
• Cover and refrigerate overnight. Leave out at room temperature for a few hours before serving.