Green cracked olives are a type of olive that is especially popular in Turkey. It is usually made from green olives consumed as table olives and gets its name from the cracking process during the production process.
How to Make Green Cracked Olives?
Collecting Olives: Green olives are harvested when they are hard and firm, before they are fully ripe.
Cracking Process: Olives are crushed or lightly cracked with a tool such as a stone or pestle. This process allows the fleshy part of the olive to sweeten more quickly. The cracking process facilitates better penetration of the brine into the olive.
Sweetening: Crushed olives are usually placed in containers filled with water and left for a few days to remove their bitterness. The water is changed several times during this process. Then they are fermented in salt water (brine). This process ensures that the bitter taste of the olive disappears and they become more delicious.
Storage: After the olives are sweetened, they can be stored in brine or in oil to last longer. Sometimes they are also flavored with lemon slices, garlic or spices.
Features and Taste
Green cracked olives have a slightly hard structure, a salty and slightly sour taste. They are often preferred especially in breakfasts, salads and appetizers. They have both a crispy structure and an aroma that reflects the naturalness of the olive.
As a result, green cracked olives are a natural and delicious olive variety prepared with a traditional method.
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