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Nutrition Facts
Serving Size 1 Grams Marinated Olives 1g Recipe makes 200 Grams Marinated Olives)
Calories 2
Calories from Fat 2		(92%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 15mg		0%
Potassium 1mg		0%
Total Carbohydrate 0.1g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.0g
Protein 0.0g		0%
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Greek Picnic!

mama's kitchen

My 2008 Australia/New Zealand Recipe Swap Picks

Sue L

Marinated Green Olives - Chakistes Kibrisli Style

Recipe #259500 | 5 min | 5 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Chef floWer
Oct 16, 2007

My parents were taught as a child in Cyprus how to prepare their own olives, it's a long process but this is worth it. The raw green olives are split in half with a special stone but seed still intact, this allow the brine (salty water) to soak into the olives. The olives are then jarred with the brine and stored away for months. This recipe is not that process but it's the way it's marinated for Mezze's. Measurements are for personal preference only, you could use less lemon if you don't prefer it to be tangy. Enjoy

200 Grams Marinated Olives (change servings and units)

Ingredients

200 g green olives, large size
2 tablespoons extra virgin olive oil
2 garlic cloves, crushed
1 lemon, juice of
1 tablespoon coriander seed, which has been crushed with a mortar and pestle
1/8 teaspoon red chili pepper flakes (optional)

Directions

1
Place green olives, olive oil, garlic, lemon juice, crushed coriander seeds and chilli (if you are using it) in a bowl. Mix well.
2
Serve with slices of bread (to soak the juices), tomatoes, feta cheese or fried Haloumi cheese, Hummus dip and pickled vegetables.
3
Olives to be eaten within three days or flavour will change dramatically.

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Featured Reviews for This Recipe

From: Andi of Longmeadow Farm

On Jul 9, 2008

The ultimate olive. This yummy version of Kibrisli style olive is absolutely driven to get into your stomach as quickly as you pop one or two in your mouth to enjoy the burst of flavor, slightly dressed with the brine of the lemon, red chili pepper flakes, (always the option here!) and coriander seed. I let this sit and "stew" for about 1 day,the flavors were perfect married together, and I wish, oh how I wish, I could of stopped eating them. I served them to Dennis as is fashionable on an hot July afternoon with a bit of French bread to slurp up the brine. Couldn't of asked for any better olives then I if I was in Italy myself. Thank you, Chef floWer~ Made for ZWT4 July 2008.

1 person found this review helpful

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From: mama's kitchen

On Jun 17, 2008

Olives are my passion! DH does not like them! So more for me! These were fantastic and allowed me to have them all to myself yet still include them in my Greek Picnic! for ZWT4

1 person found this review helpful

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From: Sue L

On Jan 2, 2009

These are excellent and chock full of flavor that would enhance any Mediterranean or Middle Eastern meal. Thanks for sharing this easy and wonderful recipe. Everyone enjoyed. ~Sue

1 person found this review helpful

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