Harissa-Marinated Mixed Olives
To make the harissa, place the chilli in a heatproof bowl. Cover with boiling water and set aside for 10 minutes to soak. Drain and coarsely chop the chilli. Combine the cumin and coriander in a fr…
- Cook6 h 10 min
- Total6 h 10 min
- Serves2
- LevelEasy
Ingredients
- 95g (1/2 cup) kalamata olives
- 85g (1/2 cup) Greek black mammoth olives
- 85g (1/2 cup) almond-stuffed green olives
- 1 tbsp. finely chopped preserved lemon skin, flesh discarded
- 4 HARISSA:
- 1 tsp. fresh long red chillies, halved, deseeded
- 1 tsp. cumin seeds
- 1 tsp. coriander seeds
- 2 salt
- 60ml (1/4 cup) garlic cloves, finely chopped
- olive oil
Method
- To make the harissa, place the chilli in a heatproof bowl. Cover with boiling water and set aside for 10 minutes to soak. Drain and coarsely chop the chilli. Combine the cumin and coriander in a frying pan over high heat and cook for 1 minute or until aromatic. Place the cumin and coriander in a mortar and gently pound with a pestle until crushed. Add the chilli, salt and garlic and pound until a smooth paste forms. Add the oil and stir until smooth.
- Combine the olives, lemon and harissa in a large glass or ceramic bowl. Cover and place in fridge for 6 hours or overnight to develop the flavours. Arrange in serving bowls to serve.
