Today's recipe smells of autumn, Sicily in Southern lands: crushed olives Sicilian. 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 was preparing at home and crushed olives and those in brine. 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 a few tips.
Is’ important to break the olives with a meat mallet in the right 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 have to consider the time of maceration of olives in water: They may 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 the sauce, family 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’ oregano, other with wine vinegar. If you love Sicily, have a look at all my SICILIAN RECIPES and I wish you good day!
SICILIAN Olive SCHIACCIATEPrint This
- 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 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 at three vole olives a day every day. Is, before immersing again in clean water, you have to rinse the olives well under running water. you will see that, as the days go, the water in which the olives will become slippery and oily and olives will soften changing color are immersed. Is’ impossible to tell if it will take days 5-7-10, 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 oil 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.