Moroccan Spiced Olives

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

Olives keep, chilled in an airtight container, 1 month.