Spiced Olives Serving Size - 6 Prepared By - Ellice & Monty Recipe Rating
			2 cups green olives (with pits) in brine (10 ounces) 4 garlic cloves, sliced 1/4 cup extra-virgin olive oil 2 teaspoons tomato paste 1/3 cup water 2 teaspoons harissa (North African spice paste) 3 (4-to 5-inch) thyme sprigs 2 thin lemon slices
			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.