Fiery Marinated Olives
|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|
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.
Serving size: Complete recipe
Calories 2524 Calories from Fat 2370
% Daily Value*
Total Fat 263 g404.1%
Saturated Fat 31.5 g157.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4150.1 mg172.9%
Total Carbohydrates 44 g14.7%
Dietary Fiber 17.6 g70.5%
Sugars 1.5 g
Protein 3 g5.4%
Vitamin A 63.5% Vitamin C 127.8%
Calcium 43.7% Iron 74.2%
*Based on a 2000 Calorie diet