ZAYTUN MSABBAH (SPICED OLIVES)

      Title: ZAYTUN MSABBAH (SPICED OLIVES)
  Categories: Preserves
       Yield: 1 Servings
  
       1 kg Fresh green olives
       3 sm Dried, hot chilies
            Water
            Rock salt
  
   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
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