Olive Schiacciate (or Cracked Olives) are very popular in Italy, especially in the South. They are cracked olives in brine. I remember going to one of the beautiful and colourful markets in Palermo as a child and getting drawn to the stalls that would sell olives. They had so many different kinds. Mountains of delicious, perfumed, glistening, glossy olives. Some were spicy, other were mild, some were black, others green… The ones I used to like the most were Olive Schiacciate (also known as “scacciati” in dialect), because of the hint of vinegar in the brine that would give them a little extra kick, without making them “spicy”. I was so happy to see them (and eat them) again, during my recent visit to Sicily. Today I will share with you my mum’s version of Olive Schiacciate. They are very similar to the ones you find at the market, with the addition of giardiniera (mixed pickled vegetables). They make an amazing appetiser and they are perfect to serve as an aperitivo with a nice cold glass of white wine! Enjoy!
Olive Schiacciate - Italian cracked olives with vinegar, garlic and pickled vegetables.
- 300 gms – 10 oz. green olives unpitted
- 1 garlic clove
- 50 gms – 1 ¾ oz. celery sliced
- 1 tsp oregano
- 100 gms – 3.5 oz. giardiniera - mixed pickled vegetables chopped
- 2 tbsp extra virgin olive oil
- ½ tbsp vinegar
Jennifer @ Milk and Honey says
I think my family would eat their way through a huge bowl of these in no time flat.