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Fiery Marinated Olives Recipe
|Olives||350 Gram, pitted, rinsed and dried (Black / Green)|
|Harissa sauce/Chili sauce||1 Teaspoon|
|Lemon juice||4 Tablespoon|
|Pickled lemon rind||1 1⁄4 Tablespoon, chopped (1 Heaped Tablespoon)|
|Olive oil||225 Milliliter|
|Orange zest||2 Tablespoon (Freshly Pared From 1 Orange And Unwaxed)|
|Garlic||2 Clove (10 gm), quartered|
Serving size: Complete recipe
Calories 2092 Calories from Fat 2008
% Daily Value*
Total Fat 228 g350.3%
Saturated Fat 31.5 g157.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 895.1 mg37.3%
Total Carbohydrates 21 g6.9%
Dietary Fiber 6 g23.8%
Sugars 1.5 g
Protein 3 g5.4%
Vitamin A 33.4% Vitamin C 127.8%
Calcium 11% Iron 9.4%
*Based on a 2000 Calorie diet
Transfer to a sterilised kilner jar with a tight-fitting lid or simply leave in the bowl and cover tightly with clingfilm.
Set aside for 4 days or up to 2 weeks before eating (after that the garlic could become rancid).
Drain the oil and lay the olives on kitchen paper to remove any excess before serving.
Be warned - they are very potent.