Marinated Green Harissa Olives

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Marinated Green Harissa Olives - pretty much the fastest way to my heart and another recipe I brought home from our Moroccan adventures!

Marinated Green Harissa Olives from (@whatsgabycookin)Moroccan Dinner Party Menu // Green Harissa Olives from (@whatsgabycookin)

So let's get one thing outta the way up front... Marinated Green Harissa Olives were never on any menu in Morocco. But... there were olives in every meal, and plenty of recipes were seasoned with harissa sauces. In my mind, I was like, why aren't these 2 things hanging out together? It makes so much sense.

Harissa is just really a spicy pesto sauce, and olives get even better (if that's even possible) when marinated for a minute before eating. So naturally I had to take one for the team and create something delicious. You're welcome!

And let's just all take a quick moment of silence for the first 28 years of my life when I didn't eat olives. I'm making up for lost time and I cannot get enough!

Marinated Green Harissa Olives from (@whatsgabycookin)

Are you making the entire Moroccan dinner party spread - here's the full menu for you!

Marinated Green Harissa Olives

Author: Gaby Dalkin
5 from 3 votes
Marinated Green Harissa Olives – pretty much the fastest way to my heart and another recipe I brought home from our Moroccan adventures!
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Middle Eastern
Servings 8 servings


  • 1 jar castelvetrano olives
  • 1 jalapeño
  • 1 bunch cilantro
  • 1 bunch parsley
  • 1 handful fresh spinach
  • ¼ cup almonds
  • 2 cloves garlic
  • ½ teaspoon ground cumin
  • 1 lemon zested and juiced
  • 4 tablespoons extra-virgin olive oil
  • water as needed


  • Combine everything except the olives in a food processor and whirl for 2 minutes until smooth. Add a few teaspoons of water if you need to smooth it out. It should be a bit thinner than a pesto.
  • Toss a few tablespoons of the green harissa with the olives and marinate for a few hours before serving.


Make sure and let these marinate for a few hours before serving. Days is fine, even!

Nutrition Information

Calories: 97kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Sodium: 13mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 705IU | Vitamin C: 19mg | Calcium: 29mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


  1. I'm looking for another kind of Moroccan green olive, it tastes like it has thyme and garlic but I'm sure they must add other stuff as well. Its not spicy at all just really earthy tasting and so delicious. I hope you can help me. My sister brought back a small bag and it was torture watching it slowly disappear!

  2. Just got back from Morocco and the spicy olives were a game changer!! Went from hating olives to loving them during the trip! Several times the olives were served with a red harissa mixture on them and I loved it. Can’t wait to try this recipe!!

  3. Making this and it says, 4 TBSP extra-virgin olive oil divided. At what point do you add the other half? Am I missing something?

5 from 3 votes (3 ratings without comment)

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