Recently I received some freshly harvested green ripe nocellara olives from Kingsfold Grove in Zimbabwe. I cracked then cured the olives in a salty solution to leach their bitterness. The luscious olives are now ready after patiently waiting for the aromatic lemon, garlic, chili and herb brine to infuse them with the Mediterranean flavours of the glorious island of Rhodes.
See recipe on page 52 of Stella’s Sephardic Table.