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
"Crack" the olives by gently pressing them and exposing the inside but still keeping the whole olive in tact.
Trim of the stem and take out the seeds from the preserved lemon. Finely chop and set aside.
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.
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.