Name: Olives Verts aux Anchois (Braised Olives with Anchovies)
Yield: Serves 6
Cuisine: Algerian
Ingredients: 3 cloves garlic, minced; 2 tablespoons extra-virgin olive oil; ½ cup water; ½ teaspoon ground cumin; ½ teaspoon sweet paprika; 1 lemon, peeled and chopped; pinch of ground cayenne pepper; 2 eggs, lightly beaten (optional); 3 anchovy fillets, chopped; 4 cups (1 pound) green olives, drained

Preparation info

Serves
6

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

Most of us are used to eating olives served at room temperature, but they are totally transformed when served warm. This Algerian recipe is from Leone Jaffin’s Aunt Olga.

Ingredients

2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
3

Method

Crack the olives with a mallet, the flat side of a cleaver, or a small, heavy saucepan. Put them in a bowl and cover with cold water. Soak overnight.

In a medium sauté pan or skillet, heat the oil over low heat. Add the garlic and anchovies and cook for a few minutes. Add the olives, water, lemon, and spices. Cook over low heat until the olives are tender, about 10 minutes. Just before