Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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