From Nerd Meets Food
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Side Dishes
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Mediterranean or Greek
Traditional Crean olives cured with salt and lemon
01:00
00:30
01:30
calCalories
133kcal
fatTotal Fat
12g
sat fatSaturated Fat
2g
chol FreeCholesterol
0mg
High sodiumSodium
7912mg
Low carbsTotal Carbohydrate
8g
Serving size268gCalories from fat109kcalFiber4gProtein1gSugar0g
Ingredients
Debittering Brine:
1l of water
2lb of green olives
Flavor Brine:
1l of water
2lb of green olives
1cup of fine salt
4tbsp of coriander
1bay leaf
2lemons slicedthin
1/4cuplemon juice
Directions
Debitering:
Score the olives with a knife at two or three sides, without getting all the way to the core.
Mix the salt with the water until is dissolved.
Add the olives in a container and cover them wit copious amount of water.
Change the water every day for 7 days.
Flavoring
After 7 days bring clean water to boil.
Add the coriander, the salt and the bay leave.
Let it simmer for 5 mins.
Turn off the heat, add one lemon in slices, place the lid on and let it come to room temperature.
Strain and proceed as before by adding the brine tot he rinsed olives.
Add the second lemon in slices.
Tips
This recipe makes for a more fragrant olives, but the lemony aroma is not overwhelming, and to some extend complimenting, the fine aroma of the green olives. And most certainly they are not vinegary, briny. They are olivy… They are great.