Marinated Olives in Harissa
I always serve olives as an appetizer, and I think I’ve found my favorite way to do so. These harissa-marinated olives are just spicy enough, with a wonderful blend of flavors from the lemon and spices! The harissa adds mild heat and depth without making the olives too spicy.
P.S. Don’t throw away the extra marinade—it’s delicious on fresh bread!
- Preparation time: 5 minutes
Good to know
- These olives taste even better after sitting for a few hours, allowing the flavors to develop. You can prepare them up to three days in advance and store them in an airtight container in the refrigerator. Be sure to take them out about 30 minutes before serving to allow the olive oil to regain its texture and for the flavors to be at their best.
Ingredients
- 2 cups (320 g) green olives (I like to use Castelvetrano olives)
- Zest of 1 well-washed lemon
- 2 tablespoons (30 ml) lemon juice
- 2 teaspoons (10 ml) harissa (or less, to taste)
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5 ml) crushed fennel seeds
- 1 teaspoon (5 ml) ground coriander seeds
- 1 teaspoon (5 ml) honey
- 1/4 teaspoon (1.25 ml) salt
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Preparation
- Place all of the ingredients for the marinated olives into an airtight container. Let them marinate for at least 30 minutes before serving.
