Black Olives With Red Pepper Harissa Recette

Experience a flavor explosion with this addictive Black Olives with Red Pepper Harissa recipe! Inspired by Gourmet magazine's August '94 issue, this recipe features vibrant red bell peppers and fiery chiles (adjust to your spice preference!), creating a rich and complex harissa sauce that perfectly complements briny black olives. Perfect as a standalone appetizer, with crusty bread and soup, or alongside your favorite dishes. This recipe includes detailed instructions and ingredient measurements for perfect results every time. Get ready to impress your guests!

Préparation 45 min
Cuisson 390 min
Calories 390.3 kcal
Protéines 6g
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Black Olives With Red Pepper Harissa 50

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Black Olives With Red Pepper Harissa

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Comment préparer Black Olives With Red Pepper Harissa

  1. Drain 1 cup black olives, rinse under cold running water, and place in a large bowl. Cover with fresh water.
  2. Soak olives for 15 minutes (canned) or 4 hours (oil-cured) to remove excess salt. Drain and rinse again.
  3. Drain olives thoroughly.
  4. In a hot, dry skillet, toast 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, and 1 teaspoon caraway seeds until fragrant (about 2-3 minutes). Cool completely.
  5. Grind the toasted seeds to a fine powder using a spice grinder, mortar and pestle, or food processor.
  6. Add 1-2 dried chiles (adjust to taste), 2 cloves garlic, 1/2 teaspoon salt, and 1-2 fresh chiles (optional, adjust to taste) to the ground spices. Grind to a paste.
  7. Add 1 medium red bell pepper (about 1 cup chopped), 1/4 cup olive oil, and continue to grind or puree until a smooth paste forms. Add more olive oil drop by drop to reach desired consistency.
  8. Taste and adjust seasoning with salt as needed.
  9. In a large, non-reactive bowl, combine the olives and harissa paste. Stir to coat.
  10. Cover the bowl and refrigerate for at least 6 hours, or up to a week, to allow the flavors to meld. For best results, bring to room temperature before serving.
  11. Olives can be stored in the refrigerator for up to 4 weeks, with a layer of olive oil on top.

Nutrition Information (Approximate per serving)

Sodium

119 g

Sugar

9g

Fat

23g

Carbs

7g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Cuisine Preparation Occasion Low Protein Sauces Appetizers Condiments Etc African Easy Dinner Party Moroccan Dietary Spicy Low Cholesterol Low Calorie Low Carb Inexpensive Savory Sauces Low In Something Taste Mood Savory Number Of Servings

Questions fréquentes

Combien de temps faut-il pour préparer Black Olives With Red Pepper Harissa ?

Black Olives With Red Pepper Harissa prend environ 435 minutes du début à la fin — environ 45 minutes de préparation et 390 minutes de cuisson.

Combien de calories contient Black Olives With Red Pepper Harissa ?

Black Olives With Red Pepper Harissa contient environ 390.3 calories par portion, avec environ 6 g de protéines, 7 g de glucides et 54 g de lipides.

De quels ingrédients ai-je besoin pour Black Olives With Red Pepper Harissa ?

Les principaux ingrédients de Black Olives With Red Pepper Harissa sont Black Olives, Cumin Seed, Coriander Seed, Caraway Seed, Dried Hot Red Chilies, Garlic. Consultez la liste complète avec les quantités ci-dessus.

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