Morroccan Spiced Olives

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