This recipe was provided by Lea Kharrat and her grandfather, from Kfardebian, Lebanon.
At the end of 2023, more than 40,000 olive trees were destroyed in fires caused by Israeli shelling in southern Lebanon, according to the Ministry of Agriculture. Between October and November 2024 alone, over 9,000 hectares of land were burned as a direct result of the bombings, reported in The Guardian. When the trees disappear and the landscape changes, the cultural heritage rooted in them – the knowledge, practices, and memories passed down through generations – also fades. This is why the preserved olive recipe that Lea Kharrat shares with us is so meaningful. Having been taught by her grandfather, passing it on is her way of honouring and safeguarding an ancestral heritage that is now under grave threat from war.
Lea harvested the olives herself, after waiting for the first rain of autumn – as many say that waiting until it makes them richer and oilier -, and shares, step by step, the traditional recipe passed down from her grandfather. Watch the full process in the video below:
Lea’s Grandfather’s Olive Recipe
Harvesting
Olives are usually gathered by hand in October and November. Many say that waiting until after the first autumn rain makes them richer and oilier. Both green and black olives can be used, though they require different preservation techniques. Some green olives can be picked early, while others are best left to ripen and darken on the tree. If you end up with a mix, it is best to separate them or follow the method for green olives.
Initial Processing and Debittering
Freshly picked olives are naturally bitter and need careful preparation. Place them in a large container, cover with water, and let them soak for two to three days. During this period, the water must be changed two or three times daily. To speed the process, gently crush each olive with a smooth stone, this gesture deepens the flavors while reducing bitterness.
Preservation
To preserve the olives, you’ll need only a few ingredients: water, coarse salt, and lemon slices.
- Dissolve one cup of salt in 5 cups of water to create the brine.
- Pack the olives into a clean glass jar, layering slices of lemon between them.
- For extra aroma, some families also add sprigs of rosemary, a dash of chili, or a slice of bitter orange.
- Once the jar is full, pour the salted water to the very top, ensuring all the olives are submerged.
- Finally, seal everything with a thin layer of olive oil before closing the jar tightly. This protective film keeps mold at bay and locks in the flavor.
How long can they be kept?
If well prepared, the olives will keep beautifully for one to two years. For those who prefer them fresh, there’s a quicker method: toss the olives with olive oil, crushed salt, and a few slices of lemon. Use about two tablespoons of salt per kilogram of olives, then mix them well two to three times a day for several days. Once their bitterness is reduced, the result is a vibrant, ready-to-eat delicacy, perfect to share around the table.
