Zaytum msabbah

Zaytum msabbah

Spiced olives

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
fresh green olives
105g rock salt, per 1 litre water
3 small, dried hot chillies, for every 1 kg olives

Method

  1. Either leave the olives as they are, or cut three or four slits in each with a fine-bladed stainless steel knife or stanley knife. Discard any damaged olives.
  2. Pack the olives into a sterilised glass jar or jars and cover with cold water. Soak for 3 days, changing the water each day. Measure the last amount of water.
  3. Measure the same amount of fresh water into a saucepan and add the appropriate amount of rock salt — 105 g to each litre water. Heat and stir until the salt dissolves. Leave to cool.
  4. Pack the chillies into the jar or jars, placing them among the olives. Pour the cooled brine on top, filling the jars. Remove any air bubbles by inserting a fine skewer down the side of a jar and seal with a plastic lid. Store in a cool, dark place for 5 months before using.
  5. To serve, remove the required amount of olives, rinse them under cold water, then drain and place in a bowl. Squeeze the juice of a lemon over the olives and drizzle with 60 ml olive oil. Stir to combine and leave for 1–2 hours before serving.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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