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*Available at Middle Eastern or possibly Mediterranean markets
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In a colander rinse olives under cool water 1 minute and in a large bowl cover with cool water.
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Soak olives 4 hrs to remove excess salt and drain well.
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Make harissa: In a mortar with a pestle, an electric spice grinder, or possibly a cleaned coffee grinder grind seeds fine.
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If using mortar and pestle, add in chilies, garlic, and salt and lb.
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to taste.
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If using a spice or possibly coffee grinder, transfer seeds to a small food processor and add in chilies, garlic, and salt.
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Grind mix to a paste.
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Add in pepper and oil and lb.
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or possibly puree to a coarse paste.
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In a large bowl stir together harissa and olives and marinate, covered and chilled, at least 6 hrs or possibly overnight.
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Olives may be prepared 1 week ahead and kept chilled, covered.
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Serve olives at room temperature.
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To roast peppers:Using a long-handled fork, char peppers over an open flame or possibly on a rack set over an electric burner, turning, till skins are blackened, 4 to 6 min.
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(Or possibly to broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 min, 15 to 20 min, or possibly till skins are blistered and charred.)
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Transfer peppers to a bowl and let stand, covered, till cold sufficient to handle.
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Keeping peppers whole, peel them, starting at blossom end.
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Cut off pepper tops and throw away seeds and ribs.
