Cypriot Spicy Cracked Green Olives
These olives are a family recipe with a spicy twist. Growing up, olives were always part of our Mediterranean diet. Where they were served simple or baked in bread, they were always on our family table. Our family recipe stems back to when my dad was a young boy. My grandfather owned all the olive orchards in Northern Cyprus and supplied all the villages with olives and olive oil. My grandmother would gently pend the olives until slightly cracked, toss them with olive oil, lemon, garlic and toasted dried coriander seeds. These are my absolute favourite so I have taken this recipe and have given it a spicy olive twist. These olives are delicious served with eggs & grilled halloumi cheese and a wonderful addition to your charcuterie or cheese board.
1 ½ cup Greek or Sicilian green olives
5 tbsp. extra-virgin olive oil
3 tbsp. fresh lemon juice + 2 lemon slices, quartered
1 tbsp. dry cracked toasted coriander seeds
3 large garlic cloves, smashed
½ tsp. red chilli flakes (optional)
4-6 pickled green peperoncini peppers (optional)
½ tsp sea salt
With a pestle, gentle crack olives and place in a medium bowl.
Add remaining ingredients and toss well to coat olives.
Cover and marinate in the refrigerator for 1-2 hours. Serve at room temperature.
SERVINGS 6-8 | PREP & COOK TIME 10 minutes + 1-2 hrs marinating