Mediterannean-style Cracked Olives:

Supplies needed:

One pound green-ripe olives ,

Pickling or Kosher Salt (not iodized)

White-wine Vinegar

Herbs, garlic, lemon, oregano or other seasonings

Airtight, food grade plastic or glass containers

Preparation makes one quart

  1. Sort the green olives and discard any bruised or defective fruit.

  2. Rinse the olives in water and drain

  3. Place olives one or two at a time on cutting board and strike it with a rubber mallet, rolling pin or stone. Crush each olive just to crack the flesh-do not break the pits or remove them.

  4. Place the olives into a one quart glass jar and cover with fresh water.

  5. Every 24 hours drain the olives and replace with fresh water. Do this for 4-5 days until you no longer taste any bitterness. If you do taste some bitterness keep soaking until they are not bitter but not so long that they become bland. Always taste a few, don't go by just one.

  6. Drain the jar of de-bittered olives add 20 grams salt and 1/8 c white wine vinegar. add herbs and other seasonings if desired. I like fresh oregano leaves, one clove of peeled, bruised garlic and a few thin slices of meyer lemon. top off jar with water and shake to DISSOLVE salt. Keep refrigerated for a couple of days to allow the flavors to develop more fully.

  7. If when you try your olives they seem to be bitter again (it has happened to me) simply drain off the finishing brine and reserve. rinse them another day or two and then add the reserved brine.

  8. These olives can be stored in the refrigerator for up to three months in the finish brine.

  9. Drain and serve with a little dribble of Dos Aguilas Extra Virgin Olive Oil over the top.