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souri green cracked olives 450g
£10.00
In stock
discover the taste of Lebanese olives
Souri olives are a common variety in Lebanon, but aren’t widely known in the UK. The olives are harvested early in the season, and “cracked” before being cured in a traditional Lebanese way. Firm and exceptionally aromatic, the souri olives are not pitted, and have an almost “buttery” taste.to serve
Decant the olives into a bowl with a teaspoon of brine, pour over a little Zejd extra virgin olive oil, squeeze some lemon and coat the olives in the liquid. Pit and use in salads for taste and texture, make a tapenade for new potatoes or a focaccia with oregano. Refrigerate after opening. Keep leftover brine to add to soups or stews or in a Martini!Products details
About souri green cracked olives 450g
eastern Mediterranean variety
Overshadowed by more commercial varieties from larger olive producing countries in the Mediterranean, souri olives are unique to the eastern Mediterranean. Zejd’s owner, Youssef Fares, grows olive trees at an altitude of 550 metres in Beino, north Lebanon. The “terroir” where they grow, as well as the climate, all contribute to the uniqueness of their taste. Their name derives from the port city of Sour, (Tyre in English) where the Phoenicians once shipped olive trees to the rest of the Mediterranean.
goodness
The team of seasonal workers harvest these souri olives from October to November. They pick these olives early in the season while they are still green, meaning they are rich in polyphenols. In Lebanon it is traditional to preserve the olive intact, the pits (or stones) aren’t removed. This means you can enjoy their firm texture, chewing on the pits just adds to their aromatic and creamy taste.
photo of an olive picker in Beino, 2020 by Nessim Stevenson
lebanese curing
Families in Lebanon buy fresh green olives from farmers to cure at home, adding their own unique touch to the recipe. Zejd’s method follows the traditions of the region where they’re grown in north Lebanon. They wash the olives, and leave them to soak for 2 days changing the water several times until it runs clear. The olives are then “cracked” to help remove some of the bitterness, before being left in the brine. Zejd’s recipe adds a little white grape vinegar to the salt and water.
photo of an olive picker in Beino, 2020 by Nessim Stevenson
flavour and texture in a salad
In Lebanon olives appear at most meals, particularly breakfast. We serve them mixed with a little extra virgin olive oil and lemon. When pitted, they add texture and flavour to dishes. It’s the quality of the olive that counts in Claudia Roden’s green olive and walnut salad. Once new potatoes arrive, they pair beautifully with waxy potatoes in this potato salad with green olive tapenade.
using the brine
When the olives are finished, keep the remaining brine in the fridge. Use a little to make a dirty martini, or add some to soups or stews. We often add a little to a vinaigrette.
For more about this variety of Lebanese olives, read shorkk stories.
About Shorkk
From Lebanon to Bristol with a hint of Scotland
Shorkk is a small, socially-minded business based in Bristol, with roots in Scotland and Lebanon, run by Miranda and Philippe el Khazen.
