Green olives with hot sauce and orange

I N G R E D I E N T S

...for the olives
500 g cracked green olives
2 tsp harissa
4 tbsp lemon juice
2 tbsp orange juice
250 ml olive oil
1 orange, rind only, grated
2 garlic cloves, cut lengthwise in four pieces

...for the hot sauce
80 ml dried red chilies
1 tsp garlic, finely chopped
¼ tsp dried coriander, ground
½ tsp aniseeds
½ tsp cumin
2-3 tsp water
1-2 tbsp olive oil

P R E P A R A T I O N

...for the olives
Wash thoroughly the olives under running water.
Dry them well on a paper towel.
In a bowl mix the hot sauce with the juice of the lemon and the juice of the orange;
add the olive oil and beat the mixture well.
Arrange the olives in a glass jar in layers, sprinkling each layer with the grated orange
rind and adding a piece of garlic.
Cover the olives with the olive oil mixture.
Seal the jar and leave it for two days at room temperature.
Store the jar in the refrigerator for up to two months

...for the hot sauce
Put all the ingredients in the blender and process them until they become a thick paste.
It may need some more water or oil to reach the right consistency
The quantity produced is 80 ml.
Put the hot sauce in a small glass jar, pour olive oil over it and seal it well.
It will keep refrigerated for up lo 6-8 months.

Karabela Maria: Cooking with Olive Oil & Olives, Piraeus Bank Group Cultural Foundation
Photographer: Anna Kalagani