Best 5 Marinated Green Olives Chakistes Kibrisli Style Recipes
Marinated green olives chakistes kibrisli style are a flavor-packed snack or appetizer that can be easily made at home. These olives are marinated in a mixture of olive oil, garlic, lemon, and spices, giving them a wonderfully tangy and savory flavor. The addition of chakistes, a type of Cypriot rusk, adds a delightful crunch and texture to the olives. With its simple preparation and delicious taste, this recipe is sure to become a favorite in your home.
Here are our top 5 tried and tested recipes!
MARINATED GREEN OLIVES - CHAKISTES KIBRISLI STYLE
My parents were taught as a child in Cyprus how to prepare their own olives, it's a long process but this is worth it. The raw green olives are split in half with a special stone but seed still intact, this allow the brine (salty water) to soak into the olives. The olives are then jarred with the brine and stored away for months. This recipe is not that process but it's the way it's marinated for Mezze's. Measurements are for personal preference only, you could use less lemon if you don't prefer it to be tangy. Enjoy
Provided by Chef floWer
Categories Turkish
Time 5m
Yield 200 Grams Marinated Olives
Number Of Ingredients 6
Steps:
- Place green olives, olive oil, garlic, lemon juice, crushed coriander seeds and chilli (if you are using it) in a bowl. Mix well.
- Serve with slices of bread (to soak the juices), tomatoes, feta cheese or fried Haloumi cheese, Hummus dip and pickled vegetables.
- Olives to be eaten within three days or flavour will change dramatically.
MARINATED GREEN OLIVES
With preserved lemon, fennel seed, chilli and rosemary - combination of some of my favourite flavours and super easy to make. Good with drinks or to take on picnics. One of my friends tells me these are the best olives ever (bold statement, I know!).
Provided by misstasty
Categories Vegan
Time 10m
Yield 10-15 serving(s)
Number Of Ingredients 7
Steps:
- Crush the fennel and peppercorns in a pestle and mortar (or crush with the flat side of a knife and give them a bit of a chop). Chop the chillies into smallish pieces.
- Discard the flesh of the preserved lemon and rinse the skin to remove excess salt. Cut into fine strips (or zest the lemon - but the preserved lemon is so much better!).
- drain the olives and give them a rinse off in water.
- Place the olives in a clean jar and add the remaining ingredients. Cover with olive oil and leave to marinate.
- I have left them as little as a couple of hours and up to a few weeks. Pop them in the fridge, but bring back to room temperature before serving.
Nutrition Facts : Calories 53.1, Fat 4.8, SaturatedFat 0.7, Sodium 468.6, Carbohydrate 3.5, Fiber 2, Sugar 0.2, Protein 0.7
MARINATED GREEN OLIVES
Provided by Molly O'Neill
Categories appetizer
Time P5D
Yield About six servings
Number Of Ingredients 6
Steps:
- Combine all ingredients and allow to sit at room temperature for at least five days before serving.
MARINATED MOZZARELLA, OLIVES AND CHERRY TOMATOES
This simple dish of marinated cherry tomatoes, olives and mozzarella is best, of course, when cherry tomatoes are in season. That it gets better as it sits is a boon: Bring it to potlucks or picnics, or simply let it sit in your refrigerator, a satisfying lunch at home. A generous handful of basil leaves, sprinkled atop just before serving, gives everything a bright, herbal finish. You'll want to make this all summer long.
Provided by David Tanis
Categories dinner, easy, lunch, salads and dressings, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put cherry tomatoes in a large bowl. Season with salt and pepper. Add the olives and toss.
- In a small bowl, stir together olive oil, vinegar, garlic, oregano and red-pepper flakes. Pour mixture over tomatoes and olives. Toss well to coat and let sit for at least 10 minutes and up to an hour.
- When ready to eat, arrange mozzarella in the center of a large platter (or arrange on individual plates). Spoon tomato and olive mixture over mozzarella. Garnish with lots of basil leaves.
MARINATED OLIVES
Our son often made these olives for holiday get-togethers. They are simple to make and add a little zest to the other offerings on the buffet table. -Marguerite Shaeffer, Sewell, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 cups.
Number Of Ingredients 10
Steps:
- Place olives in a bowl. Combine the remaining ingredients; pour over olives and stir. Cover and refrigerate for 1-2 days before serving, stirring several times each day. , Olives may be refrigerated for 2 weeks. Serve with a slotted spoon.
Nutrition Facts : Calories 98 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 572mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
Tips:
- For the best results, use firm, ripe green olives that are free of blemishes and bruises.
- If you can't find Cypriot green olives, you can use another variety of green olives, such as Castelvetrano or Niçoise olives.
- Make sure to use a clean, sterilized jar for storing the marinated olives.
- The olives will be ready to eat after 2-3 weeks, but they will continue to improve in flavor if you let them sit for longer.
- Store the marinated olives in a cool, dark place.
- Marinated green olives are a delicious and versatile snack or appetizer. They can also be used in salads, sandwiches, and other dishes.
Conclusion:
Marinated green olives, or Chakistes Kibrisli-style, are a traditional Cypriot dish that is easy to make and absolutely delicious. With just a few simple ingredients and a little bit of time, you can create a flavorful and tangy snack that is perfect for any occasion. Whether you are entertaining guests or simply looking for a healthy and satisfying snack, marinated green olives are sure to please. So next time you have some spare time, give this recipe a try and see for yourself how easy and delicious it is!
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