A breakfast-table classic of Turkish cuisine, cracked green olives are made by lightly cracking the pits, removing the bitterness through repeated water changes, and then transferring them to a salty brine. Free of sugar and carbs, this cure is a lunchbox-friendly snack for anyone following a ketogenic diet.
Lightly crack the green olives with a mallet, just enough to split the pit.
Put the cracked olives in a container with plenty of water to start soaking; you'll need to change the water regularly to draw out the bitterness.
Drain the olives and refill with fresh water; repeat this water change once a day until the bitterness is fully gone.
Drain the debittered olives into a jar, then pour over water mixed with salt, lemon slices, garlic and thyme. Seal the surface with olive oil and close the lid.
When cracking the olives, try to crack them right at the centre of the pit; otherwise the bitterness won't leach out evenly and some olives will stay bitter.
How long the bitterness takes to leach out depends on the temperature of your kitchen; in my case 5 days was enough, but it can take longer in a cooler spot, so taste one to check.
Admin DadaGastro · verified in test kitchenZeytinler tam istediğim kıvamda kırıldı, sarımsaklı tuzlu suyun kokusu kavanozu açar açmaz bile harika.
Suyu her gün değiştirmeyi sürdürdüm, tarifte belirtilen 5 gün sonunda acılık iyice geçmişti. Kekik ve limonla tuzlu suya alınca kavanozda gerçekten güzel bir koku oluştu.
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