Try this Zaytun Msabbah (Spiced Olives) recipe, or contribute your own.
Suggest a better descriptionEither 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1001g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 155.1mg | 5 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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