The best time to make these olives here in Greece but also all over the Mediterranean is from the beginning of November till late December when the olives begin to ripen and are still green.
I bought these olives from the farmers’ market in Nafplion early in October and what made me buy them was their size. It goes without saying that you can follow this recipe for any type of green olives.
Look how big these olives are, as compared to the grapes! The flesh of these olives is equivalent to 2 – 3 normal sized olives!
When picked from the tree, olives are very bitter so in order to make them edible a procedure has to be followed in order to remove this bitterness. By water curing them, oleuropein, a component in olives that gives them a sharp, bitter taste, is removed. I followed the same procedure I did when making Kalamata olives and Tsakistes (cracked olives). The only difference here is the type of olive I’ve used and the aromatic herbs, I have added to the brine.
In Assini, the village we live, we have 2 – 3 bitter or Seville oranges in our back yard as well as some rosemary among our herbs. I used wedges of lemons, bitter oranges and rosemary to flavour these olives and the taste and flavour was amazing. Seville oranges have an amazing, unique taste but if you can’t find these bitter oranges where you live, you can substitute it with some other citrus fruit but of course each citrus fruit gives its own unique taste.
When they are ready you can eat them as they are but some times I like to add some finely chopped slices of garlic and crashed coriander, the way we eat them in Cyprus, just to remind me of home.
Green Scored Cured Olives
Preparation time: about 30 minutes
Waiting time: 10 – 15 days (I left them for15 days)
- 2 kilos extra large olives
For the bring:
- 1 cup coarse sea salt
- 8 cups water
- 1 cup red wine vinegar
- 1 lemon cut into slives
- 1 bitter orange, cut into slices
- 6 – 7 small sprigs of rosemary
- Olive oil
- Wash the olives and score them in 1 – 2 spots.
- Put them in a basin or big bowl and cover them with water. As they will float, put a plate on top to keep them submerged.
- Change the water once a day for 10 consecutive days. On the 10th day try one and if they seem too bitter for your taste, continue for a few more days until you are satisfied with their taste.
- When they are ready, drain them.
- Put the salt in a bowl and add some hot water to dilute the salt. Add the remaining tap water and mix. (In order to know if the brine is of the right consistency, you can test it using an a washed raw whole egg. The brine is ready when the egg floats).
- Remove the egg and mix in the vinegar.
- Place the olives in clean, sterilized jars, adding in between slices of lemon, bitter oranges and rosemary.
- Pour the brine in the jars without covering them completely. Add olive oil to cover them.
- Let them marinate for a couple of days and they are ready to consumed.
- Store in the cupboard.
Today there are two giveaways.
If you would like to win a PDF copy of my cookbook “More Than a Greek Salad”:
1) Leave me a comment here on the blog and tell me your favorite recipe with olives. If you want more entries, you can share the recipe on twittter, google+, Pinterest, Facebook etc., and leave a second or third comment with the link for more chances to win. That’s it!
2) Winner is selected randomly using random.org and is open worldwide. Enter now through this Friday, November 28, 2014 midnight Greek time. Winner will be notified by Saturday, November 29, 2014, during my next blog post.
For those who can read Greek, there is another giveaway on my Greek blog. So if you would like to win it, please also leave a comment there.
You can find many more Greek recipes in my cookbook “More Than A Greek Salad”, and “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” both available on all Amazon stores.
Other relevant recipes:
Kopiaste and Kali Orexi,