Moroccan · Condiment
Moroccan Green Olive & Harissa Relish
A punchy chopped relish of green olives, harissa, garlic, preserved lemon and herbs bound with olive oil. Fiery, salty and bright, it wakes up grilled fish and meat, spreads onto bread, or stirs through couscous — a quick condiment that keeps for days in the fridge.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 8
- Level
- Easy
Ingredients
- 200 g green olives, pitted and chopped
- 1 tbsp harissa
- 2 garlic cloves, crushed
- 1/2 preserved lemon, rind chopped
- 1 bunch coriander and parsley, chopped
- 1/2 tsp cumin
- 4 tbsp olive oil
- Juice of 1/2 lemon
- Black pepper
Method
- 1
Chop
Chop the olives fairly finely, keeping some texture.
- 2
Combine
Mix with the harissa, garlic, preserved lemon, herbs and cumin.
- 3
Bind
Stir in the olive oil and lemon juice.
- 4
Season
Add pepper; it rarely needs salt thanks to the olives and lemon.
- 5
Rest
Let it sit 15 minutes for the flavours to meld.
- 6
Serve
Serve with fish, meat, bread or couscous.
Chef's tips
- Taste before adding any salt — olives, harissa and preserved lemon are all salty.
- Chop by hand for texture rather than blitzing to a paste.
- Adjust the harissa to control the heat.
Frequently asked questions
How is this different from tapenade?
It's chunkier and spicier, built around harissa and preserved lemon rather than capers and anchovy, giving it a distinctly Moroccan heat and tang.
How long does it keep?
Covered with a film of oil in the fridge, it keeps about a week and the flavours deepen.