Marinated Green Olives Chakistes Kibrisli Style
Dive into the bold and vibrant flavors of the Mediterranean with this Marinated Green Olives Chakistes Kibrisli Style recipe, a Cypriot classic that transforms humble green olives into a sensational appetizer. Cracked and soaked to remove bitterness, the olives are then bathed in a zesty marinade of fresh coriander, garlic, lemon, extra virgin olive oil, and a touch of red chili flakes for warmth. This no-cook recipe is easy to prepare but rewards patience, as the olives need time to soak up the aromatic blend. Perfect as a meze, snack, or a sophisticated addition to a charcuterie board, these marinated green olives offer a tangy, herby punch with every bite. Simply marinate, refrigerate, and enjoy this Mediterranean delicacy bursting with authentic flavor.
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Ingredients
- 500 grams Green olives (uncracked, raw)
- 2 whole Lemons
- 4 cloves Garlic cloves
- 100 milliliters Extra virgin olive oil
- 1 bunch Fresh coriander leaves
- 1 teaspoon Dried red chili flakes
- 1 tablespoon Coarse sea salt
- 500 milliliters Water
Directions
Step 1
1. Start by cracking the olives. Place each olive on a sturdy surface like a cutting board and gently pound it with a rolling pin or meat mallet until the flesh splits slightly. This allows the brine and marinade to seep inside the olives.
Step 2
2. Transfer the cracked olives to a large bowl and cover them with cold water. Let them soak for 24-48 hours, changing the water 2-3 times daily to remove their natural bitterness.
Step 3
3. Once the olives have been soaked and their bitterness reduced, drain them thoroughly and set them aside.
Step 4
4. Prepare the marinade: Mince the garlic cloves, juice 1 lemon, and thinly slice the other lemon. Roughly chop the fresh coriander leaves.
Step 5
5. In a large bowl, mix together the olive oil, lemon juice, minced garlic, coarse sea salt, dry red chili flakes, and fresh coriander. Stir everything to combine.
Step 6
6. Add the drained olives to the marinade, tossing well to ensure the olives are evenly coated with the mixture.
Step 7
7. Transfer the marinated olives to a sterilized jar or airtight container, layering the sliced lemon between the olives as you go.
Step 8
8. Pour any remaining marinade over the olives to fully immerse them. Seal the container and refrigerate for at least 2-3 days to allow the flavors to develop. For best results, let them marinate for up to a week.
Step 9
9. Before serving, bring the olives to room temperature and give them a quick stir. Serve as a snack, meze, or part of a Mediterranean platter.
Nutrition Facts
| Serving size | (1290.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1530.9 |
| Total Fat 160.7g | 0% |
| Saturated Fat 23.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 13858.1mg | 0% |
| Total Carbohydrate 33.5g | 0% |
| Dietary Fiber 21.8g | 0% |
| Total Sugars 3.5g | |
| Protein 6.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 441.6mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 761.2mg | 0% |
Source of Calories