MARINATED OLIVES ARE A FINE STAPLE TO HAVE ON HAND for hors d’oeuvres and then you can make this delicious Algerian stew. Marinate green olives in lemon juice with strips of lemon zest for at least two days. If you are enamored of tiny new potatoes and like the idea of round potatoes with round olives, you can parboil small new potatoes until partially cooked and use them in place of sliced larger potatoes.
ingredients
- 3 tablespoons olive oil
- 1 large onion, minced
- 2 1/2 pounds new potatoes, peeled and sliced, or tiny whole new potatoes, parboiled
- 1 teaspoon sweet paprika
- 1 bay leaf Pinch of cayenne pepper (optional)
- Freshly ground pepper
- 2 cups water, or as needed
- 8 ounces Algerian Spiced Green Olives
Instructions
Warm the olive oil in a tagine and sauté the onion for about 5 minutes over medium heat. Add the potatoes, paprika, bay leaf, and cayenne pepper, if using. Sprinkle generously with pepper. Cover the potatoes halfway with water. Cover and cook for 15 minutes. Add the olives and cook for 10 minutes longer.
ALGERIAN SPICED GREEN OLIVES
ingredients
- 3 garlic cloves, minced
- 1/2 teaspoon sweet paprika
- Pinch of cayenne pepper
- 3 to 4 tablespoons olive oil
- 8 ounces green olives, cracked and rinsed
- 2 tablespoons fresh lemon juice
- A few thin strips of lemon zest
Instructions
Warm the garlic, paprika, and cayenne pepper in the olive oil for 3 minutes over low heat. Add the olives and cook for about 2 to 4 minutes longer. Remove from the heat. Add the lemon juice and zest and let cool. Put in sterilized jars.
You can keep these in the refrigerator for up to 7 days
source: The tagine deck by Joyce Goldstein
source: The tagine deck by Joyce Goldstein
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