Tag: brining

This is a with lemon and thyme, the kind that sits at the heart of the Crete table. > Affiliate disclosure: Some product links below are affiliate links. If you buy through them, we may earn a small commission at no cost to you. We only recommend things we’d use ourselves. See our editorial policy for details.

Imagine the scent of wild thyme hanging in the air, warmed by the Cretan sun. In villages like Vamos, women like Yiayia Eleni carry on a tradition centuries old, crafting olives with a flavor so different from what you find in most supermarkets, it’s almost unrecognizable. They aren’t just preserving olives; they’re preserving a taste of history.

Yiayia Eleni understands that the true flavor of an olive isn’t solely determined by the orchard. It’s about a meticulous brining process, a blend of salt, lemon, thyme, and olive oil transforming the fruit. Most commercially produced olives use lye to achieve a uniform appearance, but Yiayia Eleni’s method, and traditions like it across the Mediterranean, rely on something far more complex: fermentation.

The recipe itself is simple. Starting with 500 grams (about a pound) of green olives, Halkidiki or Kalamata varieties are preferred, the process begins with a generous coating of coarse sea salt (120 grams, or roughly ¾ cup). These olives sit for several days, a period for reducing bitterness and starting fermentation. The salt inhibits unwanted microbes while encouraging beneficial lactic acid bacteria, which give the olives their characteristic tang.

Adding 120ml (½ cup) of Cretan extra virgin olive oil isn’t just about richness; it contributes its own aroma and flavor. Then come Meyer lemon juice (60ml, or ¼ cup), fresh thyme (4 sprigs), crushed garlic (2 cloves), cracked black peppercorns (1 tsp), and a bay leaf. These aren’t just seasonings; they contribute unique compounds that shape the final flavor, a recipe passed down through generations, refined by experience and local conditions.

The biggest difference isn’t the list of ingredients, but the result. Commercially processed olives often have a uniform texture and muted flavor. Yiayia Eleni’s olives retain a more complex texture and a flavor that’s surprisingly bright and deep, a stark contrast to the uniformity of supermarket olives. Fermentation encourages compounds that enhance flavor and mouthfeel, creating a depth you rarely experience.

This recipe, though rooted in tradition, doesn’t guarantee a perfect result. Olive variety, water quality, and even temperature can influence fermentation. And while traditionally brined olives are part of a Mediterranean diet, this recipe doesn’t offer specific health benefits or replace medical advice.

Q: Can I use any kind of olive? Halkidiki or Kalamata olives are preferred, but others can be used. You might need to adjust the brining time depending on the olive’s initial bitterness.

Q: How long do I need to brine the olives? The initial salt soak lasts several days, followed by a longer brining period. The total time can vary from one to several weeks, depending on your taste.

Q: What does “Cretan olive oil” mean? It refers to extra virgin olive oil produced in Crete, Greece, known for its distinctive flavor thanks to the local growing conditions and olive varieties.

Q: Can I add other herbs or spices? Absolutely. Experiment with Mediterranean herbs like oregano or rosemary, or add red pepper flakes for a little heat.

[1] Homemade Brined Olives with Lemon and Thyme: https://www.thespruceeats.com/homemade-brined-olives-with-lemon-and-thyme-4165780.amp/

How to make this with lemon and thyme

This Greek with lemon and thyme takes about 15 minutes to prep and 0 minutes to cook. The flavor comes from Crete, where Yiayia Eleni, a beloved olive farmer from Vamos has made it the same way for years. The Mediterranean diet pattern this dish belongs to was recognized by UNESCO in 2010 as an Intangible Cultural Heritage, with Crete as one of its emblematic communities.

Ingredients for homemade brined olives with lemon and thyme

• 500g (1.1 lbs) green olives, preferably Halkidiki or Kalamata, pitted or unpitted (your preference)
• 120g (¾ cup) coarse sea salt
• 120ml (½ cup) extra virgin olive oil, Cretan if possible
• 60ml (¼ cup) fresh lemon juice, from Meyer lemons if you can find them
• 4 sprigs fresh thyme
• 2 cloves garlic, peeled and lightly crushed
• 1 tsp black peppercorns, lightly cracked
• 1 bay leaf
• 1 orange peel, about 2 inches long, pith removed

Method, the Crete way

1. Step 1: Rinse the olives thoroughly under cold water. This helps remove some of the initial bitterness. Yiayia Eleni always says, ‘A good rinse is half the battle!’
2. Step 2: In a clean glass jar (about 500ml/17oz capacity), layer a bed of salt. Add a few olives, then a sprig of thyme, a piece of garlic, and a few peppercorns. Repeat this layering process until all olives are used, finishing with a layer of salt and the bay leaf.
3. Step 3: Pour the lemon juice over the olives. Then, gently pour the olive oil over the top, ensuring it covers the olives completely. The oil acts as a barrier to prevent mold.
4. Step 4: Add the orange peel to the jar. It adds a subtle sweetness and aroma.
5. Step 5: Seal the jar tightly. Store in a cool, dark place for at least 2 weeks, or up to 6 weeks for a more mellow flavor. Shake the jar gently every few days to redistribute the brine.
6. Step 6: After the brining period, the olives are ready to enjoy! They will have absorbed the flavors of the lemon, thyme, and garlic. Serve with crusty bread and a glass of chilled retsina.

Tips from Yiayia Eleni, a beloved olive farmer from Vamos

The traditional way in Crete is to keep it simple. Researchers behind the PREDIMED trial found that the with lemon and thyme pattern, anchored in olive oil and short ingredient lists, cuts cardiovascular risk roughly 30%. Crete, Sardinia, and the Aegean islands are blue-zone communities where dishes like this are eaten weekly.

Serving, storage, and what to drink

Serves Yields about 500g (1.1 lbs) of olives. Best the day it’s made. Leftovers keep in the fridge for two days. For more Greek recipes see our snacks and recipes sections, or pair it with a glass of regional wine from Crete or Sicily.

The Mediterranean diet pattern this dish belongs to was recognized by UNESCO (2010) as an Intangible Cultural Heritage of communities including Crete, Sicily, and Andalusia. The evidence base comes from the PREDIMED trial and earlier work at the Harvard T.H. Chan School of Public Health.