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Morroccan Spiced Olives



6 Servings
1 c olives purchased from deli
-or middl,e eastern grocery
1 cup


brine-cured,
Kalamata,
Greek-style,
or shriveled black dry-cured)
1/4 cup olive oil
4 cloves garlic,
chopped
1 tsp fresh rosemary leaves,
lightly crushed 1 1/2 tsp Aji Harissa,
Berbere,
or commercial chile-garlic paste
1 tbsp wine vinegar
1. Drain olives of any brine.
2. Slowly heat olive oil over low heat. Remove from heat and add garlic, rosemary, chile-garlic paste, and vinegar.
3. Pour marinade over olives and let stand at least 2 hours (the flavor gets hotter the longer it stands).
ADVANCE PREPRATION: Lasts almost forever, covered and refrigerated













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