Assorted Syrian Olives

• 1 pound fresh green or black olives
• 1 tablespoon kosher salt
• 1/2 cup extra virgin olive oil
• 1 lemon, cut lengthwise into quarters
• 1/2 cup freshly squeezed lemon juice (about 3 lemons)
• 2 ribs celery, cut into 2-inch pieces
• 1 long hot green chile pepper

1. To prepare and preserve green olives (zeitoon akhdar), first crack the olives with the flat side of a chefs knife or the bottom of a small heavy pot.
2. Soak the olives in a tishet (large metal bowl) filled with water, covered, for 3 to 4 days, changing the water daily.
3. Drain the olives and toss with the salt, 1/4 cup of the oil, and 1 lemon wedge.
4. Let the olives cure for 3 to 4 days, or until softened.
5. Then place the olives in jars with the lemon juice, celery, chile pepper, remaining 1/4 cup oil, and the remaining lemon wedges.
6. To prepare and preserve black olives (zeitoon aswan), soak in a tishet filled with water and a generous amount of coarse salt for 7 to 10 days to extract the bitterness.
7. This process will cause the olives to release their water.
8. The olives will keep in the refrigerator for 2 to 3 weeks.
9. When serving, marinate the olives lightly in extra-virgin olive oil.
10. Variation
11. Another alternative is to cure the olives in olive oil.
12. First, soak the olives in salt water for 3 to 4 days, then cover with extra-virgin olive oil.
13. This method will take no more than 2 weeks.

black olives, kosher salt, extra virgin olive oil, lemon, freshly squeezed lemon juice, celery, long hot green chile pepper

Taken from www.cookstr.com/recipes/assorted-syrian-olives (may not work)