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.