Ingredients for Black Olives With Red Pepper Harissa
- Black Olives
- Cumin Seed
- Coriander Seed
- Caraway Seed
- Dried Hot Red Chilies
- 2 cloves garlic
- 1/2 teaspoon salt (plus more to taste)
- 1 medium red bell pepper (about 1 cup chopped)
- 1/4 cup olive oil (plus more as needed)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Black Olives With Red Pepper Harissa? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Black Olives With Red Pepper Harissa
- Drain 1 cup black olives, rinse under cold running water, and place in a large bowl. Cover with fresh water.
- Soak olives for 15 minutes (canned) or 4 hours (oil-cured) to remove excess salt. Drain and rinse again.
- Drain olives thoroughly.
- 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.
- Grind the toasted seeds to a fine powder using a spice grinder, mortar and pestle, or food processor.
- 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.
- 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.
- Taste and adjust seasoning with salt as needed.
- In a large, non-reactive bowl, combine the olives and harissa paste. Stir to coat.
- 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.
- 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
