|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 4g||13%|
|Total Sugars 1g|
|Vitamin C 16mg||80%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you already have the fiery North African chili paste harissa on hand, this addictive condiment will be almost effortless to prepare. You can control the heat factor by using more or less harissa to taste. Preserved lemon strips add lovely tangy flavor but you can omit them in a pinch.
You can use all black olives or a mix of various colors. I like the garlic to sing, so when using harissa from our local attar, I add another minced clove to the mix. Use your own taste buds to determine how prevalent you'd like the garlic to be.
Allow time for soaking the olives to remove the brine, and then additional time for marinating the olives before serving.
Also try Olives Marinated in Chermoula.
12 ounces (1 1/2 cups) whole olives with pits, any kinds
2 to 3 tablespoons chopped fresh parsley, or cilantro
1/4 to 1/2 tablespoons preserved lemon
2 teaspoons olive oil, or more as needed
Harissa, to taste
For the Harissa:
8 to 10 red chile peppers
3 cloves garlic
1/2 teaspoon salt, or to taste
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon caraway seeds
2 to 3 teaspoons lemon juice, or to taste
Olive oil, to taste, or as needed
Steps to Make It
Soak the olives in a bowl of water for a few hours or overnight; drain. (Or, if the olives are hard, soften them by soaking in boiling water for 15 minutes.) For better infusion of the marinade, make one or two small incisions in each olive (or gently crush them to crack the flesh of the olive).
While the olives are soaking, make the harissa if it's not already prepared:
- Remove the seeds from the chile peppers then soak in hot water for a half hour or until tender enough to mash. Drain.
- Lightly toast the seeds in a skillet (just until fragrant) and grind them with a mortar and pestle.
- Add the softened chile peppers, garlic, salt, lemon juice and olive oil to the mortar and grind to a paste.
- Thin as desired with additional lemon juice and olive oil.
- Store in a covered container in the refrigerator until needed.
Seed the preserved lemon and cut it into thin strips.
Combine the preserved lemon with the drained olives, parsley. lemon juice and as much harissa as desired.
If you like, a little additional olive oil or garlic can be mixed in to the olives.
Cover and refrigerate for 6 to 8 hours (overnight is best) before serving.
The olives will keep in the fridge for several weeks. Leftover harissa may be stored in the fridge as well for use as a condiment with other foods.