Black Olives with Harissa

Getting reviews...
The spicy North African condiment called harissa is often mixed with olives or served with salads, couscous, or tagines ? meat or poultry stews.
Save Recipe
  • Level: Easy
  • Total: 10 hr 15 min
  • Prep: 15 min
  • Inactive: 10 hr
  • Yield: 3 cups
Share This Recipe

Ingredients

Harissa:

Directions

  1. In a colander rinse olives under cold water 1 minute and in a large bowl cover with cold water. Soak olives 4 hours to remove excess salt and drain well. To make the harissa: In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder, grind seeds fine. If using mortar and pestle, add chiles, garlic, and salt and pound, to taste. If using a spice or coffee grinder, transfer seeds to a small food processor and add chiles, garlic, and salt. Grind mixture to a paste. Add pepper and oil and pound or puree to a coarse paste. In a large bowl stir together the harissa and olives and marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead and kept chilled, covered. Serve olives at room temperature.
  2. Roasted Peppers: Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes. (Or to broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off pepper tops and discard seeds and ribs.
10m Easy 99%
CLASS
10m Easy 98%
CLASS
18m Easy 98%
CLASS
32m Easy 99%
CLASS
11m Easy 99%
CLASS
Geoffrey Zakarian

Olive Oil Granola Bars

4m Easy 99%
CLASS
17m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now