Source: Executive Chef Ed Cooney, The Merrion Hotel, Dublin, Ireland
16 ounces black olives
16 ounces green olives
4 tablespoons chile pepper, seeded and chopped
4 tablespoons ginger, peeled and finely chopped
2 tablespoons garlic, peeled and finely chopped
2 tablespoons fresh lemon grass, finely chopped
4 cups olive oil
Combine all the ingredients. Marinate for at least four days before serving. Serve at room temperature.
Serves 12.