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Cracked and crushed olives

Cracked and crushed olives

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Hand-picked green olives, desalinated, then seasoned with orange, thyme, oregano, and wild fennel, using the Andalusian method.

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Recipe from Inko, Ricky90, adapted by Recette de cuisine · · updated on

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In their natural state, olives are inedible due to oleuropein, which makes them bitter. This Andalusian method involves cracking them open without breaking the pit, followed by soaking them in fresh water for several days, changing the water daily, before adding flavor. This process takes about a week.

Ingredients and directions

  • Prep time30 min
  • Cook time—
  • Resting168 hr
  • Total168 hr 30 min
  • DifficultyMedium
  • CostBudget
  • Cooking methoddrying
  • Estimated cost$10.81 $1.35 / serving Estimated price; varies by store.

Ingredients

8 people
  • $8.43
  • $0.79
  • $0.83
  • $0.18
  • $0.32
  • $0.26

Prices from US supermarkets.

Directions

  1. Wash the olives to remove any dust. ≈ 2 min
  2. Break them one by one using a wooden mallet, without damaging the core. ≈ 3 min
  3. Place them in a bucket of water for 3 hours, then drain the water.
  4. Place them in jars of salted water. Change the water every day for about a week, until the bitterness has disappeared. ≈ 3 min
  5. When they are ripe, season them with orange zest, ñora chili pepper, bay leaf, wild fennel, thyme, oregano, and vinegar. Let them marinate for a few days before serving.

The bill

Cracked and crushed olives

  • 1 kg of fresh green olives$8.43
  • 100 g of coarse salt$0.79
  • a piece of orange peel$0.83
  • a few stalks of wild fennel$0.18
  • a few sprigs of oregano$0.32
  • 1 glass of vinegar$0.26

Total$10.81

that's $1.35 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 kg of fresh green olives
  • Approximately 2 liters of water
  • 100 g of coarse salt
  • a piece of orange peel
  • 1 dried, mild chili pepper (poblano)
  • 2 bay leaves
  • a few stalks of wild fennel
  • One small bunch of thyme
  • a few sprigs of oregano
  • 1 glass of vinegar

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