Greek Recipes

Greek and Cypriot recipes

Pickled Olives


  • It is best to use very large black olives for this recipe.
  • 3-4 kg of olives, soaked in water which you change twice a day for 4-5 days.
  • Make a mixture of brine with lime (the Cypriots call this Asvesti) as follows.
  • Mix salt in water using egg test i.e. put egg in brine – once it floats on top there is enough salt
  • Add 1 tablespoon of lime (asvesti)
  • Leave the olives to soak in brine for 24-48 hours.
  • Take out of brine, wash well, put in a jar and fill to the top with vinegar.
  • Leave to soak for another 24-48 hours.
  • Remove vinegar and replace with olive oil.
  • For best results leave for at least 40 days before eating.
Black olives

Black olives

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