Moroccan Marinated Olives with Harissa
These Moroccan Marinated Olives with Harissa are absolutely addictive and incredibly easy to whip up! Infused with the fiery kick of harissa paste and tangy preserved lemon strips, they're not only the perfect appetizer or hors d'oeuvres but also an ideal accompaniment to my homemade Persian Walnut Salad or Green Goddess Salad. And sometimes, my family and I simply can't resist munching on them as a flavourful side dish!
If you're already stocked up on harissa paste, you'll have this dish ready in no time, which is just fantastic! Personally, I get my harissa paste from Cité Cachere on Van Horne – it's incredibly delicious, and I don't feel the need to make my own anymore! However, if you prefer to make your own, I've included a recipe for homemade harissa paste as well. I highly recommend making a larger batch of the paste so you can enjoy it for longer. Trust me, it's worth it!
Not only are these olives a taste sensation, but they also come with their own health benefits. Packed with vitamin E and antioxidants, they make for a wonderfully nutritious and savoury snack! Give this recipe a try and let me know your thoughts.
Moroccan Marinated Olives with Harissa
INGREDIENTS
■ 500g drained pitted green olives
■ A bundle of fresh, finely chopped cilantro
■ 1/2 tbsp. preserved lemon, thinly sliced*
■ Grapeseed oil, enough as needed**
■ Harissa, to taste (125mL to 250mL, to taste, depending on spice preference)***
For the Harissa:
■ 8 to 10 red chile peppers
■ 1 tsp. ground cumin seeds
■ 1 tsp. ground coriander seeds
■ 1/2 tsp. caraway seeds toasted and ground****
■ 3 cloves garlic
■ 1/2 tsp. kosher salt, or to taste
■ 2 to 3 tsp. lemon juice, or to taste
■ Olive oil, to taste, or as needed
NOTES:
*I highly recommend making your own preserved lemons. I swear by the preserved lemons recipe from the Olive + Gourmando cook book by Dyan Solomon!
**While some people prefer olive oil, I like to use grapeseed oil because it’s a neutral oil. When you put olive oil in the fridge it solidifies, whereas a neutral oil like grapeseed oil won’t solidify in the fridge.
***I like to buy homemade Harissa from Cité Cachere on Van Horne. It is so good I don’t feel the need to make my own! Highly recommend it!
****You can grind the caraway seeds with a mortar and pestle or a food processor for best results.
INSTRUCTIONS
For the Harissa:
Remove the seeds from the chile peppers then soak in hot water for a half hour or until tender enough to mash. Drain.
Lightly toast all the seeds in a skillet (just until fragrant) and grind them with a mortar and pestle.
Add the softened chile peppers, garlic, salt, lemon juice and olive oil to the mortar and grind to a paste.
Thin as desired with additional lemon juice and olive oil.
For the Olives:
Rinse the olives very well and drain. Sometimes I let them soak for a few minutes to make sure all the preserves are removed. Add to a bowl.
Add the thinly sliced preserved lemon to the bowl. Make sure not to add too much, as the olives are already very salty!
Combine the preserved lemon and drained olives with fresh cilantro and as much harissa as desired (depending on your spice preference). Mix until well combined so that all the ingredients are infused and well blended.
Place olives in a mason jar and fill the jar with grapeseed oil. Make sure the oil completely covers the olives in order to maintain freshness. Cover and refrigerate for 6 to 8 hours (overnight is best) before serving.
STORING:
The olives will keep in the fridge for several weeks. Leftover harissa may be stored in the fridge as well for use as a condiment with other foods.
BON APPETIT!
Photography by: Patricia Brochu