pickled olives

Ingredients for 1 servings:

• 500 g olives, green or mixed, in brine
• 2 bell peppers, green and red
• 50 g garlic
• 1 bunch of chives
• 1 shallot(s)
• 1 tsp chili sauce, hot or Tabasco
• ½ tsp chili flakes (Pul-Biber)
• ¼ liter olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

Rinse a large lidded jar with boiling water and dry it in a hot oven. Mix the olive oil and spices thoroughly. Dice the bell peppers, finely chop the garlic, chives, and shallot, add to the seasoning oil, and mix. Drain the olives. Empty everything into the lidded jar, mix well, and add a little more olive oil if necessary. The olives should just be covered. Let it sit for 2 days (in the vegetable compartment of the refrigerator; not too cold, otherwise the oil will curdle).