Zaytun Msabbah (Spiced Olives

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Servings: 1 Difficulty: Advanced
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A traditional Levantine method for curing fresh green olives with hot chilies for a spicy, briny appetizer.
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Transform fresh, bitter green olives into a sophisticated, spicy delicacy with this traditional Zaytun Msabbah recipe. This method relies on a simple brine cure and the heat of dried chilies to create olives that are crunchy, tangy, and delightfully pungent. The process requires patience, resulting in a preserved snack that pairs beautifully with cheeses, breads, or mezze platters. Perfect for entertaining or adding a kick to salads and grain bowls, these homemade spiced olives offer a depth of flavor that store-bought versions simply cannot match. A true testament to the art of preservation.

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Zaytun Msabbah (Spiced Olives

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 5.0

Description

Transform fresh, bitter green olives into a sophisticated, spicy delicacy with this traditional Zaytun Msabbah recipe. This method relies on a simple brine cure and the heat of dried chilies to create olives that are crunchy, tangy, and delightfully pungent. The process requires patience, resulting in a preserved snack that pairs beautifully with cheeses, breads, or mezze platters. Perfect for entertaining or adding a kick to salads and grain bowls, these homemade spiced olives offer a depth of flavor that store-bought versions simply cannot match. A true testament to the art of preservation.

Ingredients

Directions

  1. Inspect the fresh green olives and discard any that are damaged or bruised.
  2. Using a fine-bladed stainless steel knife or razor blade, cut 3 to 4 shallow slits into each olive.
  3. Pack the prepared olives tightly into sterilized glass jars.
  4. Cover the olives completely with cold water and let them soak for 3 days.
  5. Drain the water and replace it with fresh cold water once every 24 hours during the 3-day soaking period.
  6. After 3 days, measure the amount of water remaining in the jar.
  7. Pour an equal amount of fresh water into a saucepan.
  8. Add rock salt to the water in the ratio of 1/3 cup salt for every 4 cups of water.
  9. Heat the mixture over medium heat, stirring constantly until the salt is completely dissolved.
  10. Remove the pan from heat and allow the brine to cool to room temperature.
  11. Distribute the dried hot chilies among the olives in the jar.
  12. Pour the cooled brine over the olives and chilies, filling the jar to the top.
  13. Tap the jar gently to remove any air bubbles, then seal tightly with a plastic lid.
  14. Store the jars in a cool, dark place for 5 months to allow the flavors to develop.
  15. When ready to serve, remove the desired amount of olives and rinse them under cold water.
  16. Drain the olives well and place them in a serving bowl.
  17. Drizzle with fresh lemon juice and 1/4 cup of olive oil.
  18. Stir gently to combine and let sit for 1 to 2 hours before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 5.0kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 1.1g1%
Dietary Fiber 0.5g2%
Sugars 0.6g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: olives, preserved, spicy, chilies, brine, cure, appetizer, mezze, mediterranean, levantine, fermentation, snack, vegetarian, vegan, homemade, green olives, rock salt, lemon, olive oil, pickling
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