Shrivelled Olives – Elies Thrubes
- 5 kilos Thassos olives
- 1 kilo coarse salt
- 1 cup of oregano
- 80 grams of good olive oil
Method: Select good quality black olives which are sound and not bruised. Salt them well and place them into a cloth sack. Place a heavy object on top of the olives so that the raw salt will puncture the olives drawing out their juices and causing them to shrivel. When the olives have stopped extracting their juices (around approximately 25-30 days) remove from the sack and mix them with the oil to keep them moist and shiny and the oregano.
Vinegared Olives – Elies Xydates.
- 5 kilos black Kalamata olives
- 300 grams of coarse salt
- 200 grams vinegar
- 1.6 litres water
Method: Ensure the olives are sound and not bruised and spoiled by insects. Cut into the olives with a sharp knife on both sides taking care not to slice into the pit of the olive. Place the olives into a container filled with the water and allow to stand for 20 days. this is to draw out any bitterness. It is important to change the water everyday. After the 20th day add the salt and vinegar to the water and carefully sir the water so as to dissolve the salt and vinegar. Decant the olives into glass jars and fill each jar to the brim with the salted water ensuring that the olives are completely submerged. Leave to mature for one month before eating.
Crushed Green Cretan Olives -Ellies Prasines Tsakistes
- 5 kilos green olives
- a small branch of fresh oregano
- 3 lemons (sliced)
- 1.6 litres water
- 300 grams of coarse salt.
Select green olives before they have ripened and crush them with a heavy object – be careful not to crush the pit. Place the crushed olives into a container filled with water, the sliced lemons and the oregano and leave to stand for four days. After this time, remove the olives and place in jars together with the lemon slices and oregano. dissolve the salt in the water, stirring until it has completely dissolved. Add the salted water to each jar allowing half and inch space below the top of the jar. fill this space with olive oil and seal each jar.
Olive Bread – Serves 4.
- 1 kilo wheat flour
- 2 packages dry yeast
- half a cup of olive oil
- 1 medium-sized onion (grated)
- 1 cup pitted black olives
- 1 tbspn of dried mint
- half tspn salt
- sesame seeds
Method: Dilute the yeast in a large bowl with 1 cup of warm water and 1 cup of flour to make it have a thick porridge like consistency. Cover with a cloth and leave for half an hour until it becomes frothy. Add all the ingredients except the pitted olives and sesame seeds and mix with about 2 cups of water. Add the water bit by bit to ensure that you don’t add too much. The dough should be too stiff to stir. Knead it well, adding flour to keep from being sticky, and when it becomes soft and elastic add the pitted black olives which can be chopped, sliced or left whole. Place the dough in a well-oiled bowl and cover with a cloth. Leave in a warm place for about 2 hours. When it has doubled in size reshape into one large loaf or several small ones, spray with cold water and sprinkle with the sesame seeds. Place straight away onto an oiled baking tray and leave to rise once again for about 25-30 minutes. Bake in a preheated oven (400 degrees F/200 degrees C) for about 45 minutes until the bread is brown and sounds hollow when tapped on the bottom.