Fiery Marinated Olives Recipe
Ingredients
| 350 g black and/or green olives, pitted, rinsed and dried | ||
| 1 teaspoon harissa or chilli sauce | ||
| Lemon juice | 4 Tablespoon | |
| 1 heaped tablespoon pickled lemon rind, chopped (optional) | ||
| Olive oil | 225 Milliliter | |
| Finely pared zest of 1 orange (unwaxed, if possible) | ||
| Garlic | 2 Clove (5gm), quartered | |
Directions
Place all the ingredients in a non-metallic bowl and stir until well combined.
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.
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.
Chef
