A wonderfully authentic Elies Tsakistes.
- Fresh Green Olives
- Lemon Slices
- 105g rock salt per litre of water.
- 1 Lemon, Juice
- 2 Garlic cloves, crushed
- 25g coarse ground coriander seeds
- 60ml olive oil
Ok. So, preparation will require a bit of time, and love than our previous recipes! The Olives need at least 3 weeks of prep.
Crack your olives with a mallet or a stone. Only breaking the flesh of the olive and not the stone. Place the olives into a jar and cover them in water. Change the water once a day for 4-6 days. 4 minimum.
On the last day measure the discarded water and, measure out the same amount of fresh water into a saucepan. You need to add 105g of rock salt for every litre of water. Stir the brine over a low heat until all the salt has dissolved.
*the correct salt level of the brine can be checked when a fresh egg will float with approximately 2.5cm of the shell breaking the surface of the water
Transfer the olives to a fresh jar and top with the lemon slices. Then pour in the brine. Leave the olives in a cool dark place for a minimum of 3 weeks. They can keep for a couple of months if required.