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Name: Black Olives with Harissa
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: ; Moroccan)*; 1 lb Oil-cured black olives;

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INGREDIENTS

; Moroccan)*
1 lb Oil-cured black olives;

INSTRUCTIONS

MMMMM------------------------FOR HARISSA----------------------------- 1 ts Cuminseed 1/2 ts Coriander seeds 1/2 ts Caraway seeds 2 Hot red dried chilies*; -stemmed but not ; seeded (about 2 ; inches in length) 2 Garlic cloves 1/2 ts Coarse salt; or to taste 1 md Red bell pepper; roasted -(procedure ; follows) and ; chopped coarse 1 tb Olive oil *available at Middle Eastern or Mediterranean markets In a colander rinse olives under cold water 1 minute and in a large bowl cover with cold water. Soak olives 4 hours to remove excess salt and drain well. Make harissa: In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind seeds fine. If using mortar and pestle, add chilies, garlic, and salt and pound to taste. If using a spice or coffee grinder, transfer seeds to a small food processor and add chilies, garlic, and salt. Grind mixture to a paste. Add pepper and oil and pound or puree to a coarse paste. In a large bowl stir together harissa and olives and marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead and kept chilled, covered. Serve olives at room temperature. To roast peppers: Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes. (Or to broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off pepper tops and discard seeds and ribs. Makes about 3 cups. Gourmet August 1994

NOTES

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Black Olives with Harissa

; Moroccan)*
1 lb Oil-cured black olives;

MMMMM------------------------FOR HARISSA-----------------------------      1 ts Cuminseed    1/2 ts Coriander seeds    1/2 ts Caraway seeds      2    Hot red dried chilies*;           -stemmed but not           ; seeded (about 2           ; inches in length)      2    Garlic cloves    1/2 ts Coarse salt; or to taste      1 md Red bell pepper; roasted           -(procedure           ; follows) and           ; chopped coarse      1 tb Olive oil   *available at Middle Eastern or Mediterranean markets    In a colander rinse olives under cold water 1 minute and in a large  bowl cover with cold water. Soak olives 4 hours to remove excess salt  and drain well.    Make harissa: In a mortar with a pestle, an electric spice grinder,  or a cleaned coffee grinder grind seeds fine. If using mortar and  pestle, add chilies, garlic, and salt and pound to taste. If using a  spice or coffee grinder, transfer seeds to a small food processor and  add chilies, garlic, and salt. Grind mixture to a paste. Add pepper  and oil and pound or puree to a coarse paste.    In a large bowl stir together harissa and olives and marinate,  covered and chilled, at least 6 hours or overnight. Olives may be  prepared 1 week ahead and kept chilled, covered.    Serve olives at room temperature.    To roast peppers:    Using a long-handled fork, char peppers over an open flame or on a  rack set over an electric burner, turning, until skins are blackened,  4 to 6 minutes. (Or to broil peppers on rack of a broiler pan under a  preheated broiler about 2 inches from heat, turning every 5 minutes,  15 to 20 minutes, or until skins are blistered and charred.) Transfer  peppers to a bowl and let stand, covered, until cool enough to  handle. Keeping peppers whole, peel them, starting at blossom end.  Cut off pepper tops and discard seeds and ribs.    Makes about 3 cups.    Gourmet August 1994

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Nutrition

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Serving Size: 1 Serving (454g)
Recipe Makes: 1 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.