Sold as a snack by the roadside and by beach vendors all over Sri Lanka, these olives have a great flavour and texture — and once you’ve eaten one, you keep going back for more. They also make a great chaser for a beer or a glass of coconut arrack.
Boil the olives in a saucepan of salted water for 10 minutes, then drain and set aside.
Heat the rice bran oil in a large heavy-based saucepan. Add the garlic and fry over medium heat for about 3 minutes, or until golden brown.
Add the other ingredients, except the olives, and mix well. Now add the boiled olives and mix until all the ingredients are well distributed.
Transfer to a large sterilised glass jar, seal and store in a cool dark place for 2 weeks before eating.
Once opened, the olives will keep in the fridge for up to 3 weeks.
© 2018 All rights reserved. Published by Murdoch Books.