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