Black Olives With Red Pepper Harissa
- Ready In:
- 6hrs 30mins
- Ingredients:
- 9
- Yields:
-
3 cups
ingredients
- 2 (15 ounce) cans pitted jumbo black olives or 1 lb moroccan oil-cured black olive, if available
-
Red Pepper Harissa
- 1 teaspoon cumin seed
- 1⁄2 teaspoon coriander seed
- 1⁄2 teaspoon caraway seed
- 2 dried hot red chilies or 2 fresh hot red chili peppers, stemmed,minced,seeded if desired (about 2 inches in length)
- 3 cloves garlic, chopped
- 1⁄2 teaspoon salt, to taste
- 1 large red bell pepper, roasted,peeled,coarsely chopped
- 1 tablespoon olive oil, adjustable for desired consistency
directions
- Drain olives, rinse under running water, place in large bowl and cover with fresh water; soak 15 minutes for canned, 4 hours for oil-cured, to remove excess salt; drain, rinse again; drain well.
- Toast cumin, coriander and caraway seeds in a hot, dry skillet to release flavor and fragrance, being careful not to scorch or burn them. Cool.
- Grind the toasted seeds fine; if using a spice grinder or coffee grinder dedicated to such purposes, add dried chiles here and continue to grind.
- If using electric appliances, transfer finely ground spices/dried chiles to a food processor or blender here; if using a mortar & pestle, continue with it.
- To ground spices, add garlic, salt, and fresh chiles, if using them; grind to a paste.
- Add red bell pepper and olive oil and pound or puree to a paste (your preference here, I like it rather fine); adding more oil, drop by drop, if desired for consistency.
- Taste and add a touch more salt, if necessary.
- In a large, nonreactive or non-stainable bowl, stir together olives and harissa; cover, chill and marinate at least 6 hours and up to a week before serving.
- For best flavor, bring olives in harissa to room temperature before serving.
- I have kept them up to 4 weeks (if they last that long!),well covered and chilled; with a layer of olive oil floated on top.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is delicious with what ever kind of olives you like. Brought back great memories of when I lived in Israel due to the fact I had these in many Morrocan restraurants while living there. I like my Harissa with a little texture. One small piece of advice: after toasting any spice seed or nut and you intend to grind them in an electric grinder let them 1st come to room temp. This prevents them from possibly turning into "mush" instead of a fine grind. When toasting don't even blink and be sure to use your nose. I tripled the Harissa recipe except for the chilies since I like heat but not much burn. Thanks LoriLou for the memories. This is a KEEPER!
RECIPE SUBMITTED BY
LoriLou
Lander, Wyoming
I live in the middle of Wyoming and work hard for the money. I love to cook & bake, to play in the dirt, to be in natural surroundings, to be surrounded by green and living things, even though my thumb is not exactly green and my kitchen is never clean. Since stumbling across this site while researching Thai wedding customs for the nuptuals of a family friend, I have rekindled my joy of cooking. Thanks to all who have inspired me and to all for the happy times it has given!!!
8790767"