6 hrs 30 mins
These olives are addictive! They are good all alone, served with other appetizer-type foods and other dishes. Crusty bread dipped into the sauce and eaten with a good hearty soup is wonderful! I love using fresh bell peppers and hot Cherry Bomber chiles from my garden in this. The original recipe was found in the August '94 issue of Gourmet. I have improvised on olives, due to what is not available in my area; as well as some adjustments to technique, thanks to Charishma on toasting spices. Cook time is chilling, marinating time.
My Private Note
Units: US | Metric
- 2 (850.48 g) can pitted large black olives or 2 (850.48 g) can pitted jumbo black olives or 453.59 g moroccan oil-cured black olive, if available
Red Pepper Harissa
- 4.92 ml cumin seed
- 2.46 ml coriander seed
- 2.46 ml 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 clove garlic, chopped
- 2.46 ml salt, to taste
- 1 large red bell pepper, roasted,peeled,coarsely chopped
- 14.79 ml olive oil, adjustable for desired consistency
- 1Drain 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.
- 2Toast cumin, coriander and caraway seeds in a hot, dry skillet to release flavor and fragrance, being careful not to scorch or burn them. Cool.
- 3Grind the toasted seeds fine; if using a spice grinder or coffee grinder dedicated to such purposes, add dried chiles here and continue to grind.
- 4If using electric appliances, transfer finely ground spices/dried chiles to a food processor or blender here; if using a mortar & pestle, continue with it.
- 5To ground spices, add garlic, salt, and fresh chiles, if using them; grind to a paste.
- 6Add 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.
- 7Taste and add a touch more salt, if necessary.
- 8In 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.
- 9For best flavor, bring olives in harissa to room temperature before serving.
- 10I 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.
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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