Harissa Olives Recipe

Prepare Olives

Place 3 cups mixed olives in a medium bowl or shallow jar. If olives are very salty or briny, rinse briefly under cold water and drain well before using.

Add 1/2 cup extra-virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon red wine vinegar and 1 teaspoon honey or maple syrup to the olives. Stir or shake gently to combine so the olives are evenly coated.

Season the olive mixture with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Mix again. The salt amount can be adjusted after tasting once the marinade has rested.

Combine Harissa Flavor Base

In a small bowl, whisk together 2 tablespoons harissa paste and 1 teaspoon smoked paprika with 1–2 tablespoons of the olive-oil/lemon marinade you just made (this loosens the harissa and helps it coat the olives).

Add the harissa mixture to the bowl or jar with the olives and toss well so the paste is distributed. Add 2 thinly sliced garlic cloves, 1 teaspoon fresh orange zest and 4 fresh thyme sprigs. If you want extra heat, sprinkle 1/4 teaspoon red chile flakes.

Cover the bowl or seal the jar and refrigerate or let sit at cool room temperature for at least 2 hours, preferably overnight. Stir or shake once or twice during the resting time so flavors meld and the harissa permeates the olives.

Bring to Serving Temperature

About 20–30 minutes before serving, remove the olives from the refrigerator to take the chill off (this improves aroma and flavor).

Taste and adjust seasoning: add a pinch more salt, a squeeze of lemon juice, or a drizzle of olive oil if desired.

Transfer olives to a serving bowl, discard thyme sprigs and any large garlic slices if you prefer. Sprinkle with 1 tablespoon toasted sesame seeds or chopped roasted almonds and 2 tablespoons chopped cilantro or parsley. Serve with lemon wedges for squeezing.

Leftovers: store refrigerated in an airtight container for up to 7 days. Flavors continue to develop, but return to room temperature before serving for best flavor.