Harissa Marinated Olives

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009


Garnish with a red bell pepper crown to showcase one of this appetizer's dominant flavors.  And don't forget to provide a small bowl for the olive pits.

  • Servings: Yield 3 cups
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Beginner
  • Course: Appetizer


1 lb. oil-cured olives

1 tsp. cumin seed

1/2 tsp. coriander seed

1/2 tsp. caraway seed

1/4 tsp. dry chili flakes

1/2 tsp. coarse salt

2 cloves fresh garlic, minced

1 medium red bell pepper, roasted, skinned, seeded and diced

1 Tbsp. olive oil


Rinse the olives under cold, running water. 

In a 8-in. nonstick omelette or fry pan, combine the cumin, coriander, caraway and chili flakes. 

Sauté the spices on medium heat.  When the spices begin to turn light golden and become aromatic, remove from the heat. 

Place in a spice or coffee grinder and pulse until consistent in texture. 

Combine the olives, spice mixture, salt, garlic, bell pepper and olive oil in a medium mixing bowl and stir. 

Cover the bowl and refrigerate for at least 6 hours or overnight.  Serve at room temperature.