Crushed olives are a peculiarity of the South, particularly from Cilento and Calabria. Our grandmothers made them by the sea, marinating them first in sea water and then crushing them with a flat stone. Let’s see in detail how to make them.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 3 Days
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 4.4 lbs green olives (untreated)
- 1.8 oz coarse salt
- 8.5 cups water
- 4.2 cups extra virgin olive oil
- bay leaves
- oregano
- garlic
- chili pepper
Steps
Choose firm and ripe olives. In Cilento, the Salella variety is used, which is also a Slow Food Presidium. After washing them under running water, crush them with a meat tenderizer (traditionally, our grandmothers used a flat stone), taking care not to break the pit. Gradually place them in a large container filled with water. Let them soak for 6-7 days, changing the water every day. In between, drain them with a colander, rinse them, and refill with clean water. After this period, taste them to see if the bitterness has gone away; if not, let them sit for another day.
When the bitterness is gone, use a potato masher to press the pitted olives to remove as much water as possible. As you go, place them in a clean bowl. Once they are all drained, season them with oregano, chopped garlic, and broken bay leaves, one chopped chili pepper, drizzle with oil, and mix well.
Start placing them in jars, press them well, and leave space at the top of the jar so you can cover everything well with extra virgin olive oil. Make sure to cover them well with oil, seal the jars, and store them in a cool, dark place for at least a month before enjoying them.
I assure you that once opened, you won’t stop eating them!
