Tunisian Marinated Olives with Harissa and Lemon

🗓 09.10.26

Ingredients

  • 300 g green olives, drained, rinsed and dried
  • Harissa, loosened in lemon juice
  • Garlic, lemon peel, bay, thyme and warmed coriander seeds
  • 4 tablespoons OLYFO Gold Extra Virgin Olive Oil

Method

  1. Put the olives in a bowl with the harissa, garlic, lemon peel, bay, thyme and coriander seeds.
  2. Pour the olive oil over and turn everything through with a spoon.
  3. Leave for two hours at room temperature, or overnight in the fridge.

Serve at room temperature. Cold oil goes thick and quiet.

Harissa paste from Poppa Peppa.

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