01 Mar

Harissa-marinated mixed olives

Recipe by Sarah Hobbs,
Photography by Ben Dearnley,

Preparation Time 20 minutes
Cooking Time 5 minutes

Ingredients (serves 8 )

* 95g (1/2 cup) kalamata olives
* 85g (1/2 cup) Greek black mammoth olives
* 85g (1/2 cup) almond-stuffed green olives
* 1 tbs finely chopped preserved lemon skin, flesh discarded
* 4 fresh long red chillies, halved, deseeded
* 1 tsp cumin seeds
* 1 tsp coriander seeds
* 1 tsp salt
* 2 garlic cloves, finely chopped
* 60ml (1/4 cup) olive oil


  1. 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.
  2. 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.

Notes & tips:
Prepare this recipe 2 days ahead.
Store in an airtight container in the fridge.
Preserved lemon is available from gourmet or specialty food stores.

[Source] Click here

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