Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 kg Fresh green olives
3 sm Dried, hot chilies
Water
Rock salt
Either leave olives as they are, or cut 3 to 4 slits
in each with a fine-bladed, stainless steel knife or
razor blade. Discard any damaged olives.
Pack into sterilized glass jar or jars, and cover with
cold water. Soak for 3 days, changing water each day.
Measure last amount of water.
Measure same amount of fresh water into a pan and add
rock salt in the proportion of 1/3 cup to each 4 cups
water. Heat and stir until salt dissolves. Cool.
Pack chilis into jar or jars, placing them amongst the
olives. Pour cool brine on top, filling jars. Remove
any air bubbles and seal with plastic lid. Store in a
cool, dark place for 5 months before using.
To serve, remove required amount of olives and rinse
under cold water. Drain and place in a bowl. Squeeze
on the juice of a lemon and pour on 1/4 cup olive oil.
Stir to blend and leave for an hour or two before
serving.
* Source: The Complete Middle East Cookbook - by Tess
Mallos * Typed for you by Karen Mintzias
