Chicken with (fresh crushed) green olives
This is a dish we prepare in autumn with chicken or pork, while the olives are still fresh and bitter. It is a recipe that my grandmother brought form Asia Minor. We cook it with fresh crushed green olives but you can substitute with regular green olives you can easily buy. We prepare our crushed olives end of October. We crush the olives with a stone and put them in a brine. Depending on your tolerance on bitterness you can have them in three to ten days. You can also put them in olive oil and store them, but we think that they loose their spark if kept more than 2-3 months. Serves 6 1 whole chicken (about 2kg), cut in 8 pieces 1 cup olive oil 1/2 tsp dried red chilli flakes 500g onions, finely chopped 3 cloves of garlic, peeled and finely chopped 1 cup dry white wine 2 cups tomatoes, grated or pureed 1 tsp sugar (depending on the acidity of the tomatoes) 1/2 cup warm water (or more if necessary) 250g green olives (fresh crushed if possible…) …
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