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Sicilian crushed olives

by Ada Parisi
5 min read
Olive schiacciate alla siciliana

Sicilian crushed olives: today's recipe smells of autumn, of Sicily and lands of the South. A must-dish during the olive harvest (in Sicily as early as September, but in other regions in October or even November). The recipe of crushed olives is a tradition of our beautiful southern Italy and, Until a few years ago, each family prepared at home both the crushed olives and the OLIVES IN BRINE with fennel, garlic and chilli. Today, Unfortunately, olives you prefer to buy them at the supermarket, but I like to continue this beautiful rite of memory. The preparation of crushed olives and season (cunzate in Sicilian) is simple, but you have to follow some small tricks.

And do not forget that with pickled olives you can make the amazing SICILIAN STUFFED OLIVES.

My tips

Is’ important break the olives with the meat beater in the correct way, so as to leave more intact as possible by removing, at the same time, the core. Yet, If setup times are short and those of zero cooking, we must consider the maceration times of olives in water: can vary from a minimum of 5 to a maximum of 12-15 days depending on the type of olives, the degree of maturation and their size. It takes a while’ of 'common sense’ to understand when the olives are sweet enough that it can be seasoned: My mother already understands from view, water that becomes oily and viscous. I have to taste them, and verify that they were to love sweets have become.

When at seasoning, in the family we use celery, carrot, garlic and chilli. If we use the olive september, Instead we use the carrot red pepper, but with the olives in October, When the pepper is no longer in season, we use only the carrots (that, being harsh, have the advantage of boiled resist and crispy several days in the refrigerator). In some parts of Sicily crushed olives are flavored with a little’ by oregano, other with wine vinegar. If you love Sicily, have a look at all my SICILIAN RECIPES and I wish you good day!

Olive schiacciate alla siciliana


Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


a pound of green olives

Salt, to taste

3-4 cloves of garlic

a chili pepper

celery, to taste

carrots or red peppers, to taste (and according to the season)

extra virgin olive oil, to taste

ground black pepper, to taste


The recipe of crushed olives Sicilian is, more than a recipe, an exercise in patience. First you have to wash the olives well under running water.

Then, you have to crush the olives with a meat mallet, breaking the pulp into two so that the core can be easily removed. This operation, that seems simple, It is actually quite complicated because you need to calibrate well the force is needed to blow: If you hit the olives too hard, to transform into a mush. If you use a little strength, not be able to smash the olives cleanly. I suggest you do this with the kitchen gloves, because the fingers handling the olives turn black.

To make matters more sweet olives, you have to put them in a large bowl and fill it with water, so that the olives they are covered. You have to change the water to the olives three a day every day. Is, before immersing again in clean water, you have to wash the olives well under running water. you will see that, as the days go, the water in which the olives are immersed will become slimy and oily and the olives will soften changing color.

It is impossible to tell if it will take 5-7-10 days, because this depends on the size of the olives, the degree of maturation and the type of olive (cultivar). From the fifth day, I suggest you try a bit of olive oil to see if it is sweet or bitter yet. If the olive is bitter, continue with the rinse water.

When the olives are ready, rinse thoroughly and pat to perfection, so they are dry. Put the olives in a bowl, add celery cut into rings, bits of carrot or red pepper (in season), salt and black pepper to taste, Chili (in whole or in thin slices, depending on your taste), sliced ​​garlic. Season the crushed olives Sicilian style with plenty of extra virgin olive oil, cover with plastic wrap and cook in the refrigerator for at least one day. Enjoy your olives with a slice of homemade bread, Serve as an appetizer or as a side dish with grilled meat. Bon appétit!


In some areas of Sicily the crushed olives Sicilian are scented with the dried oregano, in other areas seasoned with a spoon of wine vinegar. You can keep the crushed olives in the fridge for a week at most, covered by for food in contact film.

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gianni 9 November 2019 - 10:06

as a child, I remember that my sister, farmer husband, there was a clay jar, inside with whole green olives, green tomato, chili etc.. were are water and vinegar. When we had fresh bread, with the hands we took the olives: It was party!. You know what they do? can you post the recipe?.

Ada Parisi 10 November 2019 - 21:35

Hello! Surely, however, there was also the salt! I think they're whole olives pickled with garlic laurel green tomatoes peppers, fennel and a little’ of vinegar. However, if the prepare can not eat immediately, but after a few months, because they have to miss the bitter.

Donatella 8 November 2019 - 10:50

Good morning, I would like to know if wanting after having season can be stored in oil, maybe by boiling the jars

Ada Parisi 8 November 2019 - 22:23

Hello Donatella, you can boil the jars, put olive pressing them well and fill with oil so as not to leave air inside. I confess that I do not love conserve pickled things because I'm always afraid that air remains inside. ADA

Alexander 8 November 2019 - 09:57

Hi Ada

I love olives ! pultroppo qua non possibbile buy and relatively cool … I know it will not be the same but I'll try with high quality olives in jars ..maglio nothing ha ha ha
thanks to Ada shortly'll watch the recipes to choose the menu for Christmas ….. I will make the case in safe glass because fabulous and everyone asked for it again 🙂


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