Cucumbers with olives
Olives have to be cured to extract the bitter glucosides and the method affects the flavour and texture of the finished olive.
Photo: Marco del Grande
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- 2 cucumbers
- 1 tbsp of chopped dill
- 1 tbsp of lemon juice
- virgin olive oil
- 20 pitted black olives
This recipe is from the Phaidon Press edition of The Silver Spoon.
Peel 2 cucumbers and slice thinly. Put the slices in a colander, sprinkle with salt and leave them to drain for 30 min. Rinse, drain, pat dry and put in a salad bowl. Sprinkle with 1 tbsp of chopped dill and drizzle with 1 tbsp each of lemon juice and extra virgin olive oil. Add 20 pitted black olives, season with a little salt and toss.
Let stand for a few minutes before serving.