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