Black Olives With Harissa

Heat a dry skillet over medium heat and toast the cumin seed, coriander seeds, and caraway seeds together, stirring frequently, until fragrant and lightly colored, about 1-2 minutes. Transfer to a spice grinder or mortar and pestle and grind to a coarse powder.

Stem the hot red dried chilies but leave the seeds intact, then roughly chop them. Mince the garlic cloves.

Combine the ground spices, chopped chilies, minced garlic, and coarse salt in a bowl, stirring to blend.

Add the roasted and coarsely chopped red bell pepper to the spice mixture and fold gently to combine.

Drain the oil-cured black olives and place them in a serving bowl, then fold in the harissa mixture gently with the olive oil until evenly distributed.

Taste and adjust seasoning with additional coarse salt as needed. Allow to rest for 10 minutes at room temperature before serving to allow the flavors to meld.