Marinated Green Olives Chakistes Kibrisli Style
Dive into the bold and vibrant flavors of the Mediterranean with this Marinated Green Olives Chakistes Kibrisli Style recipe, a Cypriot classic that transforms humble green olives into a sensational appetizer. Cracked and soaked to remove bitterness, the olives are then bathed in a zesty marinade of fresh coriander, garlic, lemon, extra virgin olive oil, and a touch of red chili flakes for warmth. This no-cook recipe is easy to prepare but rewards patience, as the olives need time to soak up the aromatic blend. Perfect as a meze, snack, or a sophisticated addition to a charcuterie board, these marinated green olives offer a tangy, herby punch with every bite. Simply marinate, refrigerate, and enjoy this Mediterranean delicacy bursting with authentic flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Green olives (uncracked, raw)
- 2 whole Lemons
- 4 cloves Garlic cloves
- 100 milliliters Extra virgin olive oil
- 1 bunch Fresh coriander leaves
- 1 teaspoon Dried red chili flakes
- 1 tablespoon Coarse sea salt
- 500 milliliters Water
Instructions
1. Start by cracking the olives. Place each olive on a sturdy surface like a cutting board and gently pound it with a rolling pin or meat mallet until the flesh splits slightly. This allows the brine and marinade to seep inside the olives.
2. Transfer the cracked olives to a large bowl and cover them with cold water. Let them soak for 24-48 hours, changing the water 2-3 times daily to remove their natural bitterness.
3. Once the olives have been soaked and their bitterness reduced, drain them thoroughly and set them aside.
4. Prepare the marinade: Mince the garlic cloves, juice 1 lemon, and thinly slice the other lemon. Roughly chop the fresh coriander leaves.
5. In a large bowl, mix together the olive oil, lemon juice, minced garlic, coarse sea salt, dry red chili flakes, and fresh coriander. Stir everything to combine.
6. Add the drained olives to the marinade, tossing well to ensure the olives are evenly coated with the mixture.
7. Transfer the marinated olives to a sterilized jar or airtight container, layering the sliced lemon between the olives as you go.
8. Pour any remaining marinade over the olives to fully immerse them. Seal the container and refrigerate for at least 2-3 days to allow the flavors to develop. For best results, let them marinate for up to a week.
9. Before serving, bring the olives to room temperature and give them a quick stir. Serve as a snack, meze, or part of a Mediterranean platter.
Nutrition Facts
Calories |
1531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.7 g | 206% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13858 mg | 603% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 3.5 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 761 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
