Olive Schiacciate
You cannot eat fresh pick olives. They are bitter and leave your palate in a jumble. Olives need processing. No sophisticated tools, no mumbo jumbo. In ten days you have yourself a wonderful batch. Ideal for cocktail, aperitifs or just because.
- Prep Time 30 Minutes
- Cook Time 10.000 Minutes
- Total Time 10.030 Minutes
- Serves 4 People
- Calories 125 kcal
Ingredients
- 1 kg of green olives
- garlic
- oregano
- olive oil
- Chili pepper
- salt
Instructions
- Usa a flat stone or a hammer to crush the olives
- Remove the pits
- Place the olives in a bowl filled with water
- Cover the bowl with a kitchen towel
- Use a weight to keep the olives from surfacing
- Change the water twice a day
- The sixth day use brine (4%) instead of natural water
- Change the brine twice a day for two days
- Drain the olives and rinse thoroughly
- Dry them well
- Season them with oregano, fresh garlic, chili pepper and olive oil
- The olive schiacciate are now ready to eat
Notes
Olive schiacciate differ from city to city, from door to door. Much depends on the olives. Use the biggest variants. Nocellara is a wise choice.The process may be shorter as it can be longer. Some like the olives a tad tart. And keep them less in water. The rule says that how longer they remain soaking, the sweeter they get.If you please to make larger batches, cover the finished product with olive oil. The latter can be used in the kitchen. Keep the seasoned olives in the fridge.
