wash the green olives into fresh water.
show the excess water from the olives with a kitchen towel.
put the all leaves into a glass jar.
add 1 kg of mustard oil into the glass jar.
add the salt, the five Spice powder, the red chilli powder and the green chilli into the jar.
close the jar lid and shake the jar well until the spice mixture dissolves in the oil.
preserve the mixture for 15 days under the heavy sunlight.
after 15 days shake the jar again and leave it for another 15 days under the sunlight.
after a month The Olive pickle is ready to eat.
serve The Olive pickle with chapati or rice.
