Spicy green olives in grilled peppers

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Recipe by Damaris Beems Course: mezze, AppetizerCuisine: Morrocan, Lebanese, Palestinian, Arabic
Servings

10

Preparation

1

hour 
Cooking time

15

minutes
Total time

1

hour 

15

minutes

These green olives are very tasty with a sauce of grilled peppers and rose harissa. The pickled lemons top it off. Really a very nice addition to your mezze or just as an appetizer of course.

Ingredients

  • 2 red bell peppers

  • 200 gram green olives

  • 1 preserved lemon

  • 1 green chili pepper

  • 1 table spoon (rose)harissa

  • 30 ml olive oil

  • 0,5 bouquet flat parsley

  • 2 spring onions

  • 2 table spoons lemon juice

preparation

  • Place the two peppers in a hot oven at 225 grams and let them bake for an hour on all sides. Then put them in a sealed plastic bag for 10 minutes. Then you can take out the crown, peel off the skin and remove the seeds. Then put the pulp in a blender and grind it fine. Then add the harissa and the olive oil.
  • Cut the spring onions into rings. Peel the pickled lemons and cut the peel into small pieces. You don’t use the rest of this lemon. Finely chop the green pepper. And the parsley leaves also finely chopped. Then mix everything together.
    Let it work together for at least half an hour before serving. Serve at room temperature.

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