INGREDIENTS

INSTRUCTIONS

Either leave olives as they are, or cut 3 to 4 slits in each with a
fine-bladed, stainless steel knife or razor blade. Discard any damaged
olives.  Pack into sterilized glass jar or jars, and cover with cold
water.  Soak for 3 days, changing water each day. Measure last amount
of  water.  Measure same amount of fresh water into a pan and add rock
salt in the  proportion of 1/3 cup to each 4 cups water. Heat and stir
until salt  dissolves.  Cool.  Pack chilis into jar or jars, placing
them amongst the olives. Pour  cool brine on top, filling jars.  Remove
any air bubbles and seal  with plastic lid.  Store in a cool, dark
place for 5 months before  using.  To serve, remove required amount of
olives and rinse under cold water.  Drain and place in a bowl.  Squeeze
on the juice of a lemon and pour  on 1/4 cup olive oil. Stir to blend
and leave for an hour or two  before serving.  Source: The Complete
Middle East Cookbook - by Tess Mallos * Typed  for you by Karen
Mintzias

A Message from our Provider:

“Make God smile again. Accept his forgivenesess”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1157
Calories From Fat: 897
Total Fat: 105.1g
Cholesterol: 0mg
Sodium: 8768.4mg
Potassium: 80.1mg
Carbohydrates: 61.7g
Fiber: 32g
Sugar: 0g
Protein: 6.9g