BLACK OLIVES WITH HARISSA
The spicy North African condiment called harissa is often mixed with olives or served with salads, couscous, or tagines ? meat or poultry stews.
Provided by Food Network
Categories main-dish
Time 10h15m
Yield 3 cups
Number Of Ingredients 9
Steps:
- 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.
- 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.
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audrey tooley
audrey-tooley96@hotmail.co.ukI love the combination of flavors in this recipe. The olives, harissa, and lemon juice all work together perfectly.
Dua Kakar
dua.k2@hotmail.comThese olives are the perfect snack for a party or a get-together.
Vernon Williams
williams.v@hotmail.frI've made this recipe several times and it always turns out great. It's a staple in my kitchen.
Nesibeli Shurabayeva
n@gmail.comThese olives are so easy to make and they're always a crowd-pleaser.
Irunode Innocent
iinnocent63@yahoo.comI love the smoky flavor that the harissa gives to these olives. It's a really unique and delicious snack.
Subhadra Satyal
subhadrasatyal2@aol.comThese olives are the perfect addition to a martini. They're salty, spicy, and briny, and they really complement the gin.
Mube Usme
u-m@hotmail.comI made these olives for a picnic and they were a big hit. Everyone loved them!
Paulus Haipumbu
h.p43@gmail.comI'm not a huge fan of olives, but I loved these! The harissa really balances out the briny flavor of the olives.
Zaheer Ahmd
a.zaheer1@yahoo.comI followed the recipe exactly and the olives turned out perfectly. They're so delicious and flavorful.
Kayden Amoni
kaydenamoni20@gmail.comThese olives are dangerously addictive! I can't stop snacking on them.
Landing Canada
c_landing47@yahoo.comI love how easy this recipe is to make. I always have olives and harissa in my pantry, so I can whip this up anytime I need a quick snack or appetizer.
Ssempijja Ivan
ssempijja-ivan86@gmail.comThis is an amazing recipe! The olives are so flavorful and the harissa adds a perfect amount of spice. I served them as an appetizer for a party and they were a hit.