Black Olives With Red Pepper Harissa

1. 1

   Drain olives, rinse under running water, place in large bowl and cover with fresh water; soak 15 minutes for canned, 4 hours for oil-cured, to remove excess salt; drain, rinse again; drain well.

2. 2

   Toast cumin, coriander and caraway seeds in a hot, dry skillet to release flavor and fragrance, being careful not to scorch or burn them.

3. 3

   Cool.

4. 4

   Grind the toasted seeds fine; if using a spice grinder or coffee grinder dedicated to such purposes, add dried chiles here and continue to grind.

5. 5

   If using electric appliances, transfer finely ground spices/dried chiles to a food processor or blender here; if using a mortar & pestle, continue with it.

6. 6

   To ground spices, add garlic, salt, and fresh chiles, if using them; grind to a paste.

7. 7

   Add red bell pepper and olive oil and pound or puree to a paste (your preference here, I like it rather fine); adding more oil, drop by drop, if desired for consistency.

8. 8

   Taste and add a touch more salt, if necessary.

9. 9

   In a large, nonreactive or non-stainable bowl, stir together olives and harissa; cover, chill and marinate at least 6 hours and up to a week before serving.

10. 10

    For best flavor, bring olives in harissa to room temperature before serving.

11. 11

    I have kept them up to 4 weeks (if they last that long!

12. 12

    ),well covered and chilled; with a layer of olive oil floated on top.

* Per serving · 4 servings · Values may vary.