By LoriLou on August 14, 2004
"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."
Serving Size: 1 (1046 g)
Servings Per Recipe: 1
"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!"