Olives are a traditional part of the Arabic table, and preparing them at home is simple—it just takes time for the flavor to develop.
Ingredients
- 1 kg large green olives
- 4 tbsp celery leaves, finely sliced; optional if unavailable
- 2 carrots, grated
- 3 hot peppers
- 1 part lemon juice, keeping the peel
- 1 part white vinegar
- 1 part salted water: 3 tbsp coarse salt for each cup of water
- Vegetable oil
How to prepare pickled olives
- Wash the olives thoroughly and make a lengthwise slit in each one with the tip of a sharp knife.
- Soak the olives in water for 3 days, changing the water every day to help remove their bitterness.
- Crush the salt and hot peppers and mix them with the grated carrot and celery.
- Drain and rinse the olives well. Pack them into a jar in alternating layers with the carrot-and-celery mixture, pressing down to remove air pockets.
- Place a layer of lemon peel between layers of olives and vegetables, or use the peel as the final layer on top.
- Mix equal parts lemon juice, vinegar and salted water. For example, if you use 1 cup lemon juice, mix it with 1 cup vinegar and 1 cup salted water.
- Pour a layer of oil over the top and close the jar tightly.
- Leave for at least 1 month. The longer the olives rest before eating, the better the flavor develops.
- Store in a cool, dry place away from light.
Serve them on a vegan table with:
hummus with tahini, almond and rice labneh, or muhammara manakish.
