Zaytun Msabbah

Description
This recipe is for 6 servse.

Ingredients

 * 1 	kg  	Fresh Green Olives
 * 3 	small 	Dried, hot chilies
 * Water
 * Rock salt

Directions

 * 1) Either leave olives as they are, or cut 3 to 4 slits in each with a fine-bladed, stainless steel knife or razor blade.
 * 2) Discard any damaged olives.
 * 3) Pack into sterilized glass jar or jars, and cover with cold water.
 * 4) Soak for 3 days, changing water each day.
 * 5) Measure last amount of water.
 * 6) 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.
 * 7) Heat and stir until salt dissolves.
 * 8) Cool.
 * 9) Pack chilis into jar or jars, placing them amongst the olives.
 * 10) Pour cool brine on top, filling jars.
 * 11) Remove any air bubbles and seal with plastic lid.
 * 12) Store in a cool, dark place for 5 months before using.
 * 13) To serve, remove required amount of olives and rinse under cold water.
 * 14) Drain and place in a bowl.
 * 15) Squeeze on the juice of a lemon and pour on ¼ cup olive oil.
 * 16) Stir to blend and leave for an hour or two before serving.