Mediterranean Cracked Green Olives

Green-ripe olives cracked with a mallet and cured with herbs. The cracking allows the brine to penetrate quickly for a faster cure with bright, herbaceous flavors.

Prep: 20 min · Cook: 0 min · 12 servings · Easy

Ingredients

• 2 lbs green-ripe olives
• Fresh water for soaking
• 20g kosher salt
• 1/8 cup white wine vinegar
• 2 tsp dried oregano
• 4 cloves garlic, sliced
• 1 Meyer lemon, sliced

Instructions

1. Place each olive on a cutting board and strike with a mallet to crack the flesh (avoid crushing the pit)
2. Place cracked olives in a container and cover with fresh water
3. Soak for 4-5 days, changing water daily, until olives are no longer bitter
4. Drain olives and transfer to clean jar
5. Add 20g salt, white wine vinegar, oregano, garlic, and lemon slices
6. Fill jar with fresh water to cover
7. Refrigerate and consume within 3 months

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