Lebanese Secrets: Preserving Our Olives | Keeping Traditions Alive

🌿Preserving Olives: A Lebanese Family Tradition 🌿
Growing up in Lebanon, olives were a symbol of peace and family unity. We'd all gather around on the floor, each with our own station, smashing olives as a family. Today, I want to share this treasured recipe and process with you.

Full Step-by-step recipe and instructions👇🏽

🌳Step 1: Picking Vidal olives while still green, remove leaves, and wash them. Set aside any ripened red ones for a different, delicious recipe I'll share later.
🔨Step 2: Gently crack each olive using a flat, round object like a pestle. You'll work out how much pressure each olive requires, trust me! No worries if they split in half, they're still good!
🍋Step 3: Fill 1/4 of a jar with olives. Add sliced lemons and diagonally halved whole chilis. Adjust chilis to your taste. Top the jar with more olives, using thickly sliced lemon tops as a seal.
💧Step 4: Make the salted brine. For every 1L of water, dissolve 100g of rock salt. Pour the brine into the jars, leaving room for olive oil. Cover partially for 24 hours to let the gases escape, then seal and store. This allows the fermentation process to release gases without building up pressure in the jar.
⌛The hardest part? Waiting 3 months for them to be ready! But these Vidal olives can last up to 2 years if stored well. Enjoy this taste of Lebanon and the memories of family gatherings it brings.

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