Ingredients

• 2 cups green olives (with pits) in brine (10 ounces), such as picholine or Cerignola, lightly smashed to crack open slightly
• 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

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Instructions

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. What to drink: Yarden Galilee Cabernet Sauvignon '05
4. Yarden Galilee Cabernet Sauvignon '05