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Fiery Marinated Olives

Diabetic.Foodie's picture
  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.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
30 Minutes

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