Mediterranean olives

Yield: 3 cups

Measure Ingredient
½ cup Sun-dried tomatoes in oil, or reconstituted
2 \N Garlic cloves, chopped
1½ teaspoon Harissa
1½ teaspoon Crushed hot red pepper flakes
½ teaspoon Chopped fresh basil leaves
½ teaspoon Chopped fresh oregano leaves
½ teaspoon Chopped fresh thyme leaves
½ cup Extra-virgin olive oil
½ pounds Green olives (pref. picholine)
½ pounds Small black olives (pref. Nicoise)

In a food processor fitted with a metal blade, process tomatoes, garlic, harissa, hot red pepper flakes and herbs. Add oil slowly with machine running. Stir into the combined olives.

Olives will hold in this marinade for several weeks (and will improve with age).

(North African pimento paste is available in specialty grocery shops.) Per 1 ounce of olives: 107 calories, 1 gram protein, 3 grams carbohydrates, 12 grams fat, 1 grams saturated fat, 0 milligrams cholesterol, 381 milligrams sodium.

Submitted By MICHAEL ORCHEKOWSKI On 08-08-95

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