Moroccan Spiced Olives

• 2 cups green olives in brine, lightly smashed to crack open slightly (use picholine or cerignola if possible)
• 4 garlic cloves, sliced
• 1/4 cup olive oil, extra virgin
• 2 teaspoons tomato paste
• 1/3 cup water
• 2 teaspoons harissa (North African spice paste)
• 3 fresh thyme sprigs (4-5 inches long)
• 2 thin lemon slices

1. Cover olives with water in a small saucepan and bring to a boil, then drain.
2. 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.
3. These will keep for 1 month if kept in an airtight container in the refrigerator.

green olives, garlic, olive oil, tomato paste, water, thyme, lemon slices

Taken from www.food.com/recipe/moroccan-spiced-olives-428299 (may not work)