Olives in harissa, garlic, and orange-lemon dressing from Mediterranean Hot and Spicy: Healthy, Fast, and Zesty Recipes from Southern Italy, Greece, Spain, the Middle East, and North Africa (page 40) by Aglaia Kremezi

  • rosemary
  • garlic
  • Show all ingredients...
  • Serves : 3 cups

  • EYB Comments

    Can substitute mixed olives for Nafplion olives. Age for one or two days. You may use the Anissa's harissa recipe on p. 19 or the Harissa with peperoncini and Aleppo pepper recipe on p. 20.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute mixed olives for Nafplion olives. Age for one or two days. You may use the Anissa's harissa recipe on p. 19 or the Harissa with peperoncini and Aleppo pepper recipe on p. 20.

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