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| 350 Gramm | (12oz) black and/or green olives; rinsed and dried |
| 1 Teelöffel | Harrissa or chilli sauce |
| 4 Esslöffel | lemon juice fresh |
| 1 Esslöffel | Chopped pickled lemon rind; (optional) |
| 225 Milliliter | Extra virgin olive oil (8fl oz) |
| 1 | Orange; finely pared rind |
| 2 | Garlic cloves; quartered |
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Fills a 600ml/1 pint kilner jar
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 just leave in the bowl and cover with clingfilm. Set aside for 4 days or up to two weeks before eating - after that the garlic becomes rancid. Drain off the oil to serve the olives - but be warned they are very potent!
Tip
Don't discard the drained off oil from the olives - it makes a great basis for a salad dressing. Simply use four parts oil to one part vinegar or lemon juice and season to taste. I like it just on a green leaf salad with a couple of the marinated olives scattered on top for decoration and served alongside my pizza.
Bbc Online - Food and Drink Mm-format by Petra <phildeb@gmx. Net>
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