Kibkom North Cyprus Forum

Hi All, Does anyone know when the green olives are ready for harvesting, and does anyone have a recipe?
Many Thanks
Sam

Recipe for cracked green olives:



1 lb. cracked (but not pitted) green olives
1⁄3 cup extra-virgin olive oil
1⁄4 cup fresh lemon juice
2 tbsp. whole cracked coriander seeds
4 garlic cloves, bruised
3 fresh or dried bay leaves
1 lemon

1. In a large bowl, mix olives with oil, lemon juice, coriander, garlic, and bay leaves.

2. Cut lemon into wedges lengthwise; cut each wedge crosswise into 1⁄2"-thick pieces. Add lemon pieces to olives; stir well to combine. Cover olives with plastic wrap and refrigerate for at least 8 hours or up to 1 month. Bring the olives to room temperature before serving.

I wish I had this recipe when I first did this 10 years ago.

I religously followed a recipe and ended up with the olives in a huge jar in a cupboard however I forgot about them and they fermented then one evening whilst watching the TV we heard this 'explosion' and tracked it down to the olive jar in the cupboard which now had very few olives in as they were 'tastefully' decorated around the inside of the cupboard

Do you have to do something with them in salted water first?