1. Place the olives in a medium saucepan, add water to cover, bring to a boil, then drain. 2. Heat the oil in a large skillet or saucepan over medium heat. 3. Stir in the garlic, then the tomato paste and sauté until the paste begins to darken, 2 to 3 minutes. 4. Add the tomatoes, water, lemon slices, cayenne, cumin, salt, and pepper. 5. Simmer over medium-low heat, stirring frequently, until the liquid evaporates, about 5 minutes. 6. Stir in the olives. 7. Discard the lemon slices and let cool. 8. Cover and let marinate in the refrigerator for at least 24 hours. 9. Store in the refrigerator for up to 1 week. 10. Serve at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
