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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 harissa (North African spice paste)', '3 (4-to 5-inch) thyme sprigs', '2 thin lemon slices']

Cover olives with water in a small saucepan and bring to a boil, then drain.
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.
Yarden Galilee Cabernet Sauvignon '05

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