Black Olives With Harissa

Harissa Black Olives Recipe from Arabia - Delicious and Savory

Region / culture: Arabia | Preparation time: 10 minutes | Servings: 6

Introduction

Black Olives with Harissa is a vibrant and flavorful dish that combines the rich, earthy tones of black olives with the spicy, aromatic kick of homemade harissa paste. This recipe is perfect for those who appreciate the depth of Mediterranean flavors and are looking to add a spicy twist to their appetizers or side dishes. The combination of spices and the roasting process of the bell pepper in the harissa brings out a complex flavor profile that complements the natural saltiness of the olives beautifully.

History

The origins of this recipe can be traced back to North Africa, where olives and spicy harissa are staples in the culinary landscape. Harissa itself is a traditional North African paste made from various spices and chilies, and it has been used for centuries to add depth and heat to dishes. Combining it with black olives is a relatively modern twist that showcases the versatility of traditional ingredients in contemporary cuisine.

Ingredients

1 lb (454 g) oil-cured black olives
For harissa
1 tsp cumin seeds
0.5 tsp coriander seeds
0.5 tsp caraway seeds
2 hot red dried chilies*, stemmed but not seeded (about 2 inches in length)
2 garlic cloves
0.5 tsp coarse salt, or to taste
1 medium red bell pepper, roasted (procedure follows) and chopped coarse
1 tbsp olive oil

How to prepare

1) Rinse 1 minute under cold water in a colander, then cover with cold water in a large bowl. Soak for 4 hours to remove excess salt and drain well.
Make harissa:
2) Grind seeds fine using a mortar and pestle, an electric spice grinder, or a cleaned coffee grinder. If using a 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 the mixture to a paste. Add pepper and oil and pound or purée to a coarse paste.
3) In a large bowl, stir together harissa and marinate. Cover and chill for at least 6 hours or overnight. It can be prepared 1 week ahead and kept chilled, covered.
4) Serve 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 them until the skins are blackened for 4 to 6 minutes. (Alternatively, broil peppers on a rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, for 15 to 20 minutes, or until the skins are blistered and charred.) Transfer peppers to a bowl and let them stand, covered, until cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end. Cut off the pepper tops, discard the seeds and ribs.

Variations

For a milder version, reduce the number of chilies in the harissa or use sweet paprika as a substitute. Adding preserved lemon to the olives can introduce a tangy, citrusy element that complements the spiciness of the harissa.

Cooking Tips & Tricks

To maximize the flavors in this recipe, it's essential to properly prepare the harissa paste. Toasting the cumin, coriander, and caraway seeds before grinding them releases their aromatic oils, resulting in a more flavorful paste. Additionally, soaking the olives as directed helps to remove excess salt, ensuring that the final dish is perfectly balanced. For a smoother harissa, blend the ingredients thoroughly until you achieve the desired consistency.

Serving Suggestions

This dish can be served as an appetizer with crusty bread or as a side dish alongside grilled meats or vegetables. It also makes a flavorful addition to salads or grain bowls for a Mediterranean-inspired meal.

Cooking Techniques

The key techniques in this recipe involve roasting the bell pepper to enhance its sweetness and toasting the spices to release their flavors. Properly blending the harissa ingredients to achieve the desired consistency is also crucial for the overall texture and flavor of the dish.

Ingredient Substitutions

If black olives are not available, green olives can be used as a substitute, though the flavor profile will be slightly different. For a quicker alternative to homemade harissa, store-bought harissa paste can be used, adjusting the quantity to taste.

Make Ahead Tips

The harissa paste can be made in advance and stored in the refrigerator for up to a week, allowing the flavors to meld and develop over time. The marinated olives also benefit from sitting, making this an excellent make-ahead dish for entertaining.

Presentation Ideas

Serve the Black Olives with Harissa in a beautiful bowl, garnished with fresh herbs such as cilantro or parsley for a pop of color. Drizzling a bit of extra virgin olive oil on top just before serving adds a glossy finish and enhances the flavors.

Pairing Recommendations

This dish pairs well with a crisp, dry white wine or a light-bodied red wine that can complement the spicy, savory flavors without overpowering them. A Sauvignon Blanc or a Pinot Noir would be excellent choices.

Storage and Reheating Instructions

The Black Olives with Harissa can be stored in an airtight container in the refrigerator for up to a week. The flavors will continue to develop as it sits. This dish is best served at room temperature, so simply remove it from the fridge an hour before serving to allow it to come to temperature.

Nutrition Information

Calories per serving

The calorie content in Black Olives with Harissa is relatively low, making it an excellent choice for those monitoring their calorie intake. The majority of the calories come from the olives and olive oil. A serving of this dish is estimated to contain approximately 100-150 calories, depending on the exact proportions of the ingredients used.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary source being the red bell pepper used in the harissa. One medium red bell pepper contains about 7 grams of carbohydrates. Given the small amount used in the recipe, the overall carbohydrate content per serving is minimal, making this dish suitable for low-carb diets.

Fats

The fats in this recipe come primarily from the olives and olive oil. Black olives are a good source of monounsaturated fats, which are considered heart-healthy. Olive oil, especially extra-virgin olive oil, is rich in antioxidants and has been linked to various health benefits, including reduced risk of heart disease. The total fat content will vary depending on the type of olives and the amount of olive oil used.

Proteins

Black Olives with Harissa is not a significant source of protein, as neither black olives nor the ingredients in harissa paste contribute substantial amounts. However, this dish can be part of a balanced meal that includes a protein source, such as grilled chicken or fish, to meet dietary needs.

Vitamins and minerals

This recipe is a good source of vitamins and minerals, particularly from the red bell pepper, which is high in Vitamin C and Vitamin A. These vitamins are essential for immune function and vision, respectively. The spices in the harissa also contribute small amounts of various minerals, including iron and magnesium.

Alergens

This recipe is free from common allergens such as gluten, dairy, nuts, and soy, making it suitable for individuals with these allergies or intolerances. However, those with sensitivities to nightshades should be cautious due to the bell pepper and chilies in the harissa.

Summary

Overall, Black Olives with Harissa is a healthy, flavorful dish that is low in carbohydrates and calories while providing beneficial fats, vitamins, and minerals. It is suitable for various dietary needs and preferences, making it a versatile addition to any meal.

Summary

Black Olives with Harissa is a flavorful, versatile dish that brings the warmth and spice of North African cuisine to your table. With its simple preparation and healthful ingredients, it's an excellent choice for anyone looking to add some zest to their meals. Whether served as an appetizer, side, or part of a larger spread, it's sure to be a hit with those who appreciate bold, vibrant flavors.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Black Olives with Harissa. It was a warm summer day, and I was visiting my dear friend Fatima in her home in Morocco. Fatima was a master in the kitchen, and I always loved watching her cook and learning new recipes from her.

On that particular day, Fatima invited me to join her in making a traditional Moroccan dish for our lunch. As we gathered the ingredients, she pulled out a small jar of harissa paste and a bowl of plump black olives. I watched in awe as she mixed the two together, creating a spicy and savory concoction that I had never tasted before.

"Harissa is a staple in Moroccan cuisine," Fatima explained as she stirred the olives in the fiery red paste. "It adds a unique flavor and heat to dishes, making them truly irresistible."

I was intrigued by the simplicity of the recipe and the bold flavors it produced. Fatima generously shared her recipe with me, and I eagerly wrote it down in my recipe book, eager to recreate the dish at home.

When I returned to my own kitchen, I wasted no time in trying out the recipe for Black Olives with Harissa. I carefully measured out the harissa paste and coated the olives, just as Fatima had shown me. As the olives baked in the oven, the spicy aroma filled my kitchen, transporting me back to that sunny day in Morocco.

When the dish was finally ready, I couldn't wait to taste it. The olives were warm and tender, with a fiery kick from the harissa. The flavors were bold and intense, just like the memories of my time with Fatima.

From that day on, Black Olives with Harissa became a staple in my own recipe collection. I would often make it for family gatherings and dinner parties, always receiving compliments on its unique and delicious taste. It reminded me of my dear friend Fatima and the culinary adventures we shared together.

Over the years, I have continued to experiment with the recipe, adding my own twist to it by incorporating different spices and ingredients. I have shared it with friends and family, passing on the tradition of Black Olives with Harissa to a new generation.

As I look back on that fateful day in Morocco, I am grateful for the gift of Fatima's recipe and the memories it has brought me. Cooking has always been a way for me to connect with others and create lasting bonds, and Black Olives with Harissa is a perfect example of that.

I will always cherish the time I spent with Fatima in her kitchen, learning from her and discovering the magic of Moroccan cuisine. And whenever I make Black Olives with Harissa, I am reminded of the love and friendship that transcends borders and cultures. Cooking truly is a universal language that brings people together, one delicious bite at a time.