olives: Green and black
A staple of the Lebanese
diet. Most Lebanese serve olives with every meal.
500 grams green olives
500 grams black olives
2 tablespoons rock salt per cup of water
Green olives are picked before they ripen. To prepare green
olives, wash and then soak in water for 2 days - this helps
remove any bitterness. Change the water at least twice a
Place the olives in sterilized jars with lemon wedges and
cover with brine. Add a little olive oil on top, and seal.
Leave them at least for 1 month before eating.
To eat freshly-picked green olives, crack them with a mallet
and coat them with a little salt - the cracking of the olive
also helps remove bitterness. For a mouth-warming delight,
try fresh green olives with buttered Arabic bread.
Black olives are picked at harvest time. Rub with coarse
salt, cover with water and set aside for about 4 days. Place
the olives with lemon wedges in sterilized jars and cover
with brine. Add a little olive oil on top, and seal. Leave
for at least 1 month before eating.