Normally found as a paste, harissa is a fiery condiment from North African made from ground hot chile peppers, garlic, and various spices. We took the ingredients that you would find in harissa and used them to wake up some olives for a robust salami platter.
Heat the oil, lemon strips, chiles, garlic, caraway, coriander, and cumin seeds in a large skillet over medium heat, stirring, until the spices become fragrant, about 3 minutes. Carefully add the olives (step back, the oil will spit), lower the heat, and continue stirring to coat the olives in the seasonings. After 2 or 3 minutes, the chiles will darken and the garlic will turn golden. Remove from the heat. Let cool a bit before serving as part of a salami plate. The flavor improves with time.