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1
In a colander rinse olives under cold water 1 minute and in a large bowl cover with cold water.
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2
Soak olives 4 hours to remove excess salt and drain well.
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3
To make the harissa: In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder, grind seeds fine.
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4
If using mortar and pestle, add chiles, garlic, and salt and pound, to taste.
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5
If using a spice or coffee grinder, transfer seeds to a small food processor and add chiles, garlic, and salt.
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6
Grind mixture to a paste.
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7
Add pepper and oil and pound or puree to a coarse paste.
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8
In a large bowl stir together the harissa and olives and marinate, covered and chilled, at least 6 hours or overnight.
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9
Olives may be prepared 1 week ahead and kept chilled, covered.
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10
Serve olives at room temperature.
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11
Roasted 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.
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12
(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.)
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13
Transfer peppers to a bowl and let stand, covered, until cool enough to handle.
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14
Keeping peppers whole, peel them, starting at blossom end.
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15
Cut off pepper tops and discard seeds and ribs.
