Olives are ancient fruits that are used for their both oil and fruits. Countries surrounding Mediterranean are all gifted with this holy fruit. This is why there are a number of regional styles, techiques and ingredients and seasoning while curing olives in Mediterranean food culture.
Olives are good resources for beneficial fats that we need. The green olives which are the unripened form of olives are important especially for their vitamin A resources.
How to Make Cracked Green Olives
Green olives can be pickled by cracking or scratching. In this recipe we will tell you how to pickle green olives by cracking. Here are the ingredients and step-by-step instructions on how to make cracked green olives for your pantry.
- Green olives (2 kg)
- Rock salt (1 cup)
- Water (8 cups)
- Olive oil (1/4 cups)
Instructions for Marinating Green Olive
1 – First of all, let’s prepare the brine. Add 1 cup of rock salt to 8 cups of water and mix. This brine will be enough for 2 kilograms of green olives. (Whatever the size of your cup is, keep this ratio of adding 8 cups of water to the same salt cup you use). Mix until the salt melts completely.
2- Secondly crack all the green olives one by one using the bottom of a jar. Then put the cracked green olives to a big container filled with water. This way we protect the color of the green olives and help the olives to get rid of their bitterness.
3- Until all the olives are cracked, the olives will remain inside the water and thus transfer their bitter taste to the water.
4- When the cracking is over, transfer the green olives to a colander.
5- Now we can transfer the cracked green olives into jars.
6- It is time to pour the brine into the jar. In this stage try to cover the olives but not all the jar because we will need some place for olive oil.
7- Finally fill the top of the jar around 1 cm thick of olive oil. This step is important for preserving the pickles without mold. The olive oil plays the role of disconnecting the touch of oxygen to the olives.
8- Close the lids of the jars tightly and store them in a dark, cool and dry place for 1 month.
9-During this time the salt will transfer into olives and make them edible.
10- You can garnish the pickled green olives with garlic, lemon, olive oil, chili powder, thyme and cumin.