Çakisdez

These unique green olives are manually cracked using special stones. Olives have long been recognised as a symbol of good living and people tend to live longer and healthier lives in regions where olive oil is a staple part of the diet. Harvest time usually begins in October, when the early green olive first fruits are gathered either by shaking the branches over sheets spread on the ground around the tree, or by individually picking the olives by hand.

A popular delicacy, Çakısdez (chuck-ess-dez), are picked, washed, cracked, soaked in brine then served with coriander seeds, garlic, olive oil and lemon, and complement any appetiser for lunch or dinner, although you'll most likely find them at open buffets for breakfast. Chakistes can be preserved in jars or plastic containers, so you can take some back home.

"Crushed green olives in marinate. One of the favourite Turkish Cypriot appetizers. To make chakistes, pick some green olives early in winter, best in October. Try to select the large ones.

Ingredients
Large green olives
Water
Salt
Extra virgin olive oil
1 egg
Garlic cloves -crushed
Lemon juice
Coriander -crushed

Preparation. Wash olives well and dry in the sun then split them with a flat stone or a hammer. Place them into a bucket and cover them with salted water to preserve them. Leave for six days, changing the water every day. To make sure the water has got the correct quantity of salt, put a fresh egg in it. If the egg floats, with part of it coming out of water, then it's just fine. Add the juice of three lemons and pour half a cup of olive oil on the surface. They're ready to eat after one month.

Serving. Get enough quantity out of the jar and wash under cold water to remove salt. Mix some olive oil with lemon juice, crushed coriander and some crushed garlic. Pour the mixture over the green olives and serve."