Cracked Olives with Preserved Lemon and Aleppo Pepper


  • 4 cups mixed green bitter olives with the pit in (Stay away from varieties such as Castelvetrano)
  • 1/2 a preserved lemon
  • 3 cloves garlic
  • 1/4 cup Aleppo pepper
  • 3 tablespoons high quality red wine vinegar (we use Katz)
  • 1/4 cup olive oil


Step 1

"Crack" the olives by gently pressing them and exposing the inside but still keeping the whole olive in tact.

Step 2

Trim of the stem and take out the seeds from the preserved lemon. Finely chop and set aside.

Step 3

In a mortar and pestle, smash garlic until it forms a paste. Add the Aleppo pepper and mix, and smash up a bit more. Add the vinegar and mix again. Put in a bowl with the olives and olive oil.

Step 4

Mix well so all the olives are well coated. Leave out at room temperature and drizzle with a little more olive oil right before serving.