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    You are in: Home / Recipes / Black Olives With Red Pepper Harissa Recipe
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    Black Olives With Red Pepper Harissa

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    • on September 27, 2004

      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!

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    Nutritional Facts for Black Olives With Red Pepper Harissa

    Serving Size: 1 (1046 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 390.2
    Calories from Fat 317
    Total Fat 35.2 g
    Saturated Fat 4.6 g
    Cholesterol 0.0 mg
    Sodium 2863.2 mg
    Total Carbohydrate 22.9 g
    Dietary Fiber 10.6 g
    Sugars 2.4 g
    Protein 3.3 g


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