Black Olives with Red Pepper Harissa
Elevate your appetizer spread with this vibrant and smoky recipe for Black Olives with Red Pepper Harissa. Juicy black olives are coated in a luscious homemade harissa sauce made from roasted red bell peppers, garlic, and a fragrant blend of warm spices like cumin, coriander, and paprika. The addition of a hint of cayenne pepper brings just the right level of heat, balanced by tangy lemon juice and rich olive oil. This easy-to-make dish takes only 30 minutes from start to finish and can be served immediately or chilled for enhanced flavor. Perfect for entertaining or as a bold side dish, these harissa-coated olives are a guaranteed crowd-pleaser. Garnish with fresh parsley for a burst of color and freshness, and enjoy this Mediterranean-inspired delight!
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Ingredients
- 200 grams Black olives
- 2 whole Red bell peppers
- 2 whole Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 3 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 2 tablespoons Fresh parsley
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Cut the red bell peppers in half, remove the seeds and stems, and place them cut-side down on a baking tray lined with parchment paper.
Step 3
Roast the bell peppers in the oven for 15 minutes or until the skin is charred and blistered.
Step 4
Remove the peppers from the oven and transfer them to a bowl. Cover with plastic wrap and let them steam for 10 minutes to loosen the skin.
Step 5
Peel the skins off the peppers and add the flesh to a blender or food processor.
Step 6
In the same blender, add the garlic cloves, ground cumin, ground coriander, paprika, cayenne pepper, olive oil, lemon juice, and salt.
Step 7
Blend the mixture until smooth, creating the harissa sauce. Taste and adjust seasoning if necessary.
Step 8
In a large mixing bowl, combine the black olives with 3 tablespoons of the prepared red pepper harissa. Toss until the olives are evenly coated.
Step 9
Transfer the dressed olives to a serving dish and garnish with freshly chopped parsley.
Step 10
Serve immediately, or refrigerate for up to 3 days to deepen the flavors before serving.
Nutrition Facts
| Serving size | (519.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 723.9 |
| Total Fat 65.9g | 0% |
| Saturated Fat 11.4g | 0% |
| Polyunsaturated Fat 5.2g | |
| Cholesterol 0mg | 0% |
| Sodium 2671.2mg | 0% |
| Total Carbohydrate 33.6g | 0% |
| Dietary Fiber 10.8g | 0% |
| Total Sugars 9.3g | |
| Protein 5.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 254.2mg | 0% |
| Iron 16.9mg | 0% |
| Potassium 761.1mg | 0% |
Source of Calories