Ingredients Jump to Instructions ↓

  1. 5 pounds green mature olives

  2. 1-1/2 quarts water

  3. 3 Tablespoons salt

  4. 2 lemons, cut into 1/2-inch cubes

  5. 2 Tablespoons dried oregano

  6. 2 cups white wine vinegar

  7. 6 cloves garlic, peeled and halved

  8. 2 Tablespoons cumin seeds, crushed in a mortar

  9. Olive oil

Instructions Jump to Ingredients ↑

  1. Crack the flesh of the olives with a rolling pin, or by hitting each one individually with a hammer. Rinse with cold water. Place them in a stoneware, earthenware, glass, or porcelain jar and cover with cold water. Weight them with a piece of wood or a plastic bag filled with water (to keep the olives submerged) and keep them in a dark, cool place for ten days, changing the water every day.

  2. Boil the water and dissolve the salt in it. Empty the liquid from the jar in which the olives have been soaking; rinse the olives in cold water and cover the olives with the salt brine. Mix in the lemons, oregano , wine vinegar , garlic , and cumin. Float enough olive oil on top to cover the surface. Store in a cool place at least two weeks. To make a more interesting mixture, add a few store-bought Kalamata olives. Store in a cool, dark place. The olives keep quite well for at least two months.

  3. Recipe Source: The Feast of the Olive by Maggie Blyth Klein (Aris Books)

  4. Reprinted with permission.


Send feedback