| 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 ?cup olive oil. |
| 16 | Stir to blend and leave for an hour or two before serving. |
| 17 | * |
