350 Gram, pitted, rinsed and dried (Black / Green)
Harissa sauce/Chili sauce
Pickled lemon rind
1 1⁄4 Tablespoon, chopped (1 Heaped Tablespoon)
2 Tablespoon (Freshly Pared From 1 Orange And Unwaxed)
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.