Moroccan · Preserves
Home-Cured Cracked Green Olives
Fresh green olives are inedibly bitter, but a few weeks in brine transforms them into the cracked, garlicky, lemon-and-herb olives that sit on every Moroccan table. Cracking each olive lets the brine penetrate faster, and the flavourings — preserved lemon, garlic, chilli, thyme — are pure Morocco.
- Prep
- 30 min
- Cook
- 0 min
- Total
- 30 min
- Serves
- 20
- Level
- Medium
Ingredients
- 1 kg fresh green olives
- Water to cover
- 100 g coarse salt (for the final brine, plus more for soaking changes)
- 4 garlic cloves, sliced
- 1 preserved lemon, chopped
- 2 dried chillies
- A few sprigs thyme
- Strips of lemon peel
- Olive oil, to seal
Method
- 1
Crack the olives
Lightly crack each olive with a flat knife or pestle, keeping the stone in.
- 2
Debitter
Cover with fresh water and soak, changing the water daily for 7–10 days, until the harsh bitterness fades.
- 3
Make brine
Dissolve the salt in water to make a brine strong enough to float an egg.
- 4
Flavour
Pack the olives into jars with the garlic, preserved lemon, chilli, thyme and lemon peel.
- 5
Submerge
Cover with the brine, then float a little olive oil on top to seal out air.
- 6
Cure
Seal and leave 2–4 weeks, tasting until pleasantly salty and mellow.
Chef's tips
- Change the soaking water daily — it's what removes the bitterness.
- Keep the olives fully submerged; any exposed to air can spoil.
- A brine that floats a fresh egg is roughly the right salinity.
Frequently asked questions
Why crack the olives?
Cracking breaks the skin so water and brine reach the flesh faster, speeding up both debittering and flavouring while giving the classic craggy look.
How long do they keep?
Kept submerged in brine under a film of oil in the fridge, they last several months. Always use a clean spoon and top up the brine if needed.