Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kg Fresh Green Olives
- 3 small Dried, hot chilies
- Water
- Rock salt
Directions
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.
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 ¼ cup olive oil.
Stir to blend and leave for an hour or two before serving.
Category:Saudi Arabian Recipes
Category:Saudi Arabian Appetizers