Elies Tsakistes (Crushed Green Olives)

dried and crushed olives preserved in brine and olive oil served in a bowl with garlic

Click on the image, above to submit to Pinterest.

Elies Tsakistes (Crushed Green Olives)

Elies Tsakistes (Crushed Green Olives) is a traditional Cypriot recipe for a classic starter or cold mezze dish of dried and crushed green olives preserved in acidulated brine with olive oil. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Crushed Green Olives (Elies Tsakistes).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+6 days washing and 7 days maturing)

Makes:

1 jar

Rating:

Tags : Vegetarian Recipes Cyprus Recipes

(click this button to prevent the screen from sleeping so Cook Mode is 'ON')

This is one of the most popular of Cyprus's mezze dishes (mezedhes kriyi (cold mezedhes) dishes in Cyprus are snacks typically served with drinks and can be found in bars and taverna all over the island).

Ingredients

200g green olives
brine made from 1 tsp salt per 400ml water
juice of 3 lemons
120ml olive oil

Method:

Take the olives, wash well and put out in the sun until dry. Use a heavy pestle (or clean hammer) and beat the olives gently until they split. Sit in a large jar and cover with cold water. The following day replace the water with fresh, cold, water. Repeat this process for the next six days.

At the end of this period prepare a brine by dissolving 1 tsp salt into 400ml water. Use this brine to cover the olives then add the juice of 3 lemons and pour over the olive oil to seal.

Store the jar in a cool place to mature for at least a week.

To serve the olives, wash them well to remove any excess salt then arrange in a serving dish. Prepare a dressing made my whisking equal volumes of olive oil and vinegar (season with salt and black pepper), pour over the olives and serve.