Assorted Syrian Olives

1. 1

   To prepare and preserve green olives (zeitoon akhdar), first crack the olives with the flat side of a chefs knife or the bottom of a small heavy pot.

2. 2

   Soak the olives in a tishet (large metal bowl) filled with water, covered, for 3 to 4 days, changing the water daily.

3. 3

   Drain the olives and toss with the salt, 1/4 cup of the oil, and 1 lemon wedge.

4. 4

   Let the olives cure for 3 to 4 days, or until softened.

5. 5

   Then place the olives in jars with the lemon juice, celery, chile pepper, remaining 1/4 cup oil, and the remaining lemon wedges.

6. 6

   To prepare and preserve black olives (zeitoon aswan), soak in a tishet filled with water and a generous amount of coarse salt for 7 to 10 days to extract the bitterness.

7. 7

   This process will cause the olives to release their water.

8. 8

   The olives will keep in the refrigerator for 2 to 3 weeks.

9. 9

   When serving, marinate the olives lightly in extra-virgin olive oil.

10. 10

    Variation

11. 11

    Another alternative is to cure the olives in olive oil.

12. 12

    First, soak the olives in salt water for 3 to 4 days, then cover with extra-virgin olive oil.

13. 13

    This method will take no more than 2 weeks.

* Per serving · 4 servings · Values may vary.

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