Olives Verts aux Anchois

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

Braised Olives with Anchovies

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

Africa
Algeria
Starter
Snack
Pescatarian
Mediterranean
Gluten-free

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