Moroccan Olives with Harissa Recipe
These olives are marinated in a vibrant homemade harissa, offering a flavorful and unique appetizer or snack.
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Instructions
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If olives are hard, start boiling water and soak them for 15 minutes; otherwise, soak softer olives in plain water for several hours. Drain the olives and make small incisions in each to aid marinade infusion.
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If preparing harissa, deseed chile peppers and soak them in hot water for 30 minutes, then drain. Separately, lightly toast chile seeds until fragrant, then grind them with a mortar and pestle.
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Combine the soaked chile peppers, ground seeds, garlic, salt, lemon juice, and olive oil in the mortar, grinding until a paste forms. Adjust consistency with additional lemon juice and olive oil as desired.
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Seed the preserved lemon and cut it into thin strips.
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Combine the drained olives, preserved lemon strips, parsley, lemon juice, and desired amount of harissa. Optionally, mix in extra olive oil or garlic.
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Cover and refrigerate for 6 to 8 hours, preferably overnight, before serving. The olives will keep in the fridge for several weeks.