This is worth trying
Ingredients
95g (1/2 cup) kalamata olives
85g (1/2 cup) Greek black mammoth olives
85g (1/2 cup) almond-stuffed green olives
1 tablespoon finely chopped preserved lemon skin, flesh discarded
For the Harissa
4 fresh long red chillies, halved, deseeded
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon salt
2 garlic cloves, finely chopped
60ml (1/4 cup) olive oil
To make the harissa, place the chilli in a heatproof bowl. Cover with boiling water and set aside for 10 minutes to soak. Drain and coarsely chop the chilli. Combine the cumin and coriander in a frying pan over high heat and cook for 1 minute or until aromatic. Place the cumin and coriander in a mortar and gently pound with a pestle until crushed. Add the chilli, salt and garlic and pound until a smooth paste forms. Add the oil and stir until smooth.
Combine the olives, lemon and harissa in a large glass or ceramic bowl. Cover and place in fridge for 6 hours or overnight to develop the flavours. Arrange in serving bowls to serve.
This is best when prepared 2 days in advance and kept in an airtight container in the fridge
