Çakıstes (Cypriot cracked green olives)

Çakıstes (cracked green olives) are a common sight at a Cypriot dinner table, as they go perfectly with any yahni (stew), along with fresh spring onions and bread. They’re also perfect as part of a meze or breakfast spread.

Cypriot green olives are harvested in the autumn months and are traditionally prepared with the cracking method, where a stone is used to split the skin of each olive without removing the pit. The cracked olives are then soaked in fresh water for several days, with the water changed regularly, to draw out their natural bitterness - cracking the olives allows this process to happen more quickly. They are then drained and preserved in containers filled with brine and are ready to eat after 3 weeks.

Cypriot green olives being prepared with the traditional cracking method.

Cypriot green olives have a distinct peppery and slightly bitter flavour that complements rich, tomato-based stews. The traditional seasonings in the marinade are lemon, garlic and cracked coriander seeds which build layers of flavour. You can add other spices too, such as pul biber, but we add oregano and dill for an earthy, sweet fragrance.

Çakıstes is actually best served the next day once the flavours have had time to work together and penetrate deep into the cracked olives. Once prepared, they can also be stored in the fridge for up to one week. You can buy Cypriot cracked green olives from most Cypriot food stores in the UK and marinate them at home, just like we do.

Preparation time: 10 minutes

Ingredients

​500g Cypriot cracked green olives	4 garlic cloves
½ lemon	2 tbsp extra virgin olive oil
2 tsp crushed coriander seeds	​½ tsp dried dill
½ tsp dried oregano

Method

1. Cut the half lemon in two lengthwise, then cut each piece into four lengthwise. Finally, slice into 0.5cm-thick pieces.

   
   

2. Slice the garlic cloves in half lengthwise, then cut each half into 0.5cm-thick slices lengthwise.

   
   

3. Mix the green olives with the lemon pieces, garlic slices, spices and extra virgin olive oil until evenly coated, then serve. Store any leftovers in the fridge – they’ll keep for up to 1 week.