Olives Cassées

Cracked Olives

Preparation info
    • Difficulty


Appears in
A Table in Provence

By Leslie Forbes

Published 1987

  • About

This method of preserving fresh green olives is excellent for people lucky enough to own a tree of even inferior olives. ‘Casser’ means ‘to break or crack’ and here refers to the blow the olives receive before treatment.


  • 3 lb/1.5 kg freshly picked green olives
  • 5 pt/3


Crack but do not crush olives with a wooden mallet. Cover them with cold water in a glass jar and change the water every day for 9 days. Boil the last day’s water with the other ingredients for 5 minutes. Let cool completely and pour over drained olives so they are all covered. (Add more water if necessary.) The olives are ready to eat after a week and will last a month or two if kept in a cool