Cracked Green Olives with Coriander, Garlic & Lemon


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Appears in
Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

By Karen Burns-Booth

Published 2019

  • About

When I lived in Cyprus many years ago, where I owned and ran a restaurant-taverna bar, these were always on our mezze menu, along with numerous other cold dips and salads. I have watched many a Cypriot lady making these, from start to finish, using a “flat stone” as found in the garden or a field, to crack the olives before “curing” them in water and olive oil. Once the olives have been cured and aren’t bitter any longer, crushed coriander seeds, garlic and lemon are added to them, renderin