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.
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!
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.