Cracked olives with lemon and garlic
The most common olive preparation in Algeria. Vinegar stabilises the brine and lets them keep for months.
Ingredients
- 1 kggreen olives, already debittered
- 10 clSIDNA white alcohol vinegar
- 2 tbspSIDNA lemon-flavoured vinegar
- 1unwaxed lemon
- 6garlic cloves
- 10 clolive oil
- thyme, salt
Method
Crack each olive with a sharp tap of the flat of a knife, without freeing the stone.
Rinse them in clean water and leave to drain for at least an hour: they must be dry.
Slice the lemon thinly and crush the garlic without fully peeling it.
Mix the olives, lemon, garlic, thyme and both vinegars in a large scalded jar.
Cover with a finger's depth of olive oil, seal and wait a week before tasting.
The layer of oil on top seals off the air: it is what separates a jar that lasts three months from one that turns in three weeks.
SIDNA products used in this recipe
Discover the vinegars and condiments that make all the difference in this recipe.
White Alcohol Vinegar
The timeless classic: a pure white vinegar, ideal for everyday cooking, homemade preserves, and sauces.
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Lemon-Flavored Alcohol Vinegar
Lively and sunny, our lemon-flavored alcohol vinegar combines the power of crystal with a tangy freshness. Ideal for your fish, salads, and marinades — a touch of light in every drop.
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