Ingredients
- 3 chilies (dried red)
- 3 allspice berries
- 2 garlic (cloves)
- 425 ml olive oil
- 100 gr pitted ripe olives
- 100 gr pimiento-stuffed green
- 5 ml mustard seeds
- 3 gr black peppercorns
- 3 slices lemon
Add lemon slices, chilies, garlic, mustard seeds, peppercorns and allspice berries. Stir in olive oil and mix well. Spoon mixture into a large jar with a tight-fitting lid. Screw on lid tightly and turn jar over several times to ensure ingredients are well mixed. Let olives marinate at least 1 week before serving, turning jar several times a day. Store up to 6 months in a cool place. NOTE: Use a mixture of corn oil and olive oil for a more economical marinade. Add sprigs of dried herbs to marinade, if desired. To serve, garnish with lemon twists and a fresh parsley sprig, if desired.
