in Turkey

Olives pickled Turkish style

updated

Spread the love

Ingredients for 4 servings:

  • 500 g olives, black, shrink-wrapped
  • 12 tsp lemon juice, fresh
  • 4 pieces lemon peel, unsprayed, small
  • Oregano, fresh, a few sprigs
  • Olive oil, good
  • 1 chili pepper(s), red
  • Water, lukewarm

Instructions

Working time approx. 10 minutes; Rest period approx. 3 days; Total time approx. 3 days 10 minutes

Soak the olives in lukewarm water overnight. The next day, drain the water and dry the olives thoroughly, then divide them among four 125g preserving jars. Deseed the chili pepper and remove the inner skin. Cut the pepper into thin strips and add them to the jars. Place a piece of lemon zest and a few sprigs of oregano on top of the olives in each jar. Distribute the lemon juice and fill the jars with olive oil. The olives should be covered. Let stand for at least three days, shaking occasionally.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Garnished crackers

Green quiche with asparagus, spring onions and parsley