Levantine cuisine · Salads & Mezze

Zeitoun Mkasar

Green olives are cracked open so they soak up the marinade of lemon, garlic and chili.

Ingredients · for 6 servings

• 500 g green olives
• 6 garlic cloves
• 2 lemons
• 2 red chili peppers
• 100 ml olive oil
• 1 tsp coriander seeds
• 1/2 bunch flat-leaf parsley
• 1 tsp coarse sea salt

Instructions

1. Rinse the olives and crack each one with the flat side of a knife or a small pestle so the skin splits but the pit stays inside.
2. Soak the cracked olives in cold water for 24 hrs., changing the water twice, to draw out the harsh bitterness.
3. Slice the garlic thinly, cut the chili peppers into rings and coarsely crush the coriander seeds in a mortar.
4. Cut one lemon with the peel into small cubes, squeeze the juice from the second, and mix both with the olive oil and the sea salt.
5. Combine the drained olives with the garlic, chili, coriander seeds and lemon marinade in a jar and let steep in the refrigerator for at least 3 days.
6. Before serving, sprinkle with coarsely chopped parsley and present in a shallow bowl with a little of the marinade.