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Harissa-marinated mixed olives
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Spicy olive bites - perfect for snacking!
Ingredients:
  • 95g (1/2 cup) kalamata olives
  • 85g (1/2 cup) Greek black mammoth olives
  • 85g (1/2 cup) almond-stuffed green olives
  • 20.00 ml finely chopped preserved lemon skin, flesh discarded
  • 4 fresh long red chillies, halved, deseeded
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2.40 gm salt
  • 2 garlic cloves, finely chopped
  • 60ml (1/4 cup) olive oil
Instructions:
  • 1. Place the chilli in a heatproof bowl and cover with boiling water. Allow it to soak for 10 minutes, then drain and coarsely chop. 2. In a frying pan over high heat, cook cumin and coriander for 1 minute until aromatic. 3. Transfer the cumin and coriander to a mortar, crush with a pestle. 4. Add the soaked chilli, salt, and garlic to the mortar and pound into a smooth paste. 5. Stir in the oil until smooth.
  • Mix the olives, lemon, and harissa in a spacious glass or ceramic bowl. Refrigerate for at least 6 hours, or overnight for the flavors to intensify. Serve in individual bowls.

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