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Moroccan Spiced Olives
- 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 (North African spice paste)
- 3 (4-to 5-inch) thyme sprigs
- 2 thin lemon slices
Directions:View on Epicurious
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