Ingredients
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1 Pound Extra jumbo green sicilian olives
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6 Garlic clovesminced
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1 teaspoon Oregano
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2 Tablespoon Parsleychopped
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2 stocks Celerysliced
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1 Teaspoon Red peperoncino flakes
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1/2 Cup Extra Virgin Olive Oil
Directions
These Sicilian cracked green olives can be served as a side dish or a very tasty appetizer. A typical Sicilian preserve based on green olives, which once crushed, to eliminate the stone, are seasoned with aromas and flavours, which may vary from village to village. Also known with the dialectal name of “Alivi scacciati” or “Alivi Cunzati”, each area of Sicily has its own recipe, which can vary depending on the use of different aromas, for example, there are those who use celery, fennel seeds, oregano, parsley or fresh sweet peppers, cut into pieces. Then, you can easily vary the seasonings according to your tastes.
Recipe and Photo courtesy of Franco Di Palermo
Steps
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1
Done
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Slightly crack the Olives On a had working surface using either a mallet, or side of chefs knife, The idea here is to slightly open the olive to receive the marinade, but not to crush them. You can also remove the stone if you want. |
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2
Done
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Place the Olives in a mixing bowl then add all of the ingredients, mix well by stirring, and let marinade 24 hours, or at least 24 hours. |
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3
Done
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Serve as an appetizer, enjoy it with some good bread, cheese and Sicilian wine! |
12 Comments Hide Comments
Don’t you use oil also?
The recipe calls for 1/2c olive oil
Do you refrigerate them while they’re marinating?
Olive oil and a dash of red wine vinegar if you like
can anyone tell me where I can buy raw green castelvetrano olives – fresh olives not in a jar
Hi Fran, I buy mine from an olive grower in Corning California. I think they only have sevillanos but you could check. Let me knnow if you are still interested.
No salt?
I make the alivi scacciate every year and can the to use for the year. But your recipe should include soaking the crushed olives in salted water for about 1 week changing water 2 or 3 times during to remove bitterness. I season primer to canning or a few hours before serving
I miss eating these at my Noni’s. I made them with her once but could never
remember what she put in them. She passed 20 years ago and she is greatly missed. Making this recipe would be a big surprise for my family. Grazi!
They don’t mention that you have to brime the olives first for 2-3 weeks
Yes you need to soak them in lightly brined water for about 8-10 days changing the water at least once a day twice a day if you want to speed up the process then drain and season with your favourite herbs and spices fresh or dried.. whatever you can get your hands on…then enjoy with crusty bread drizzled with Evo…
Do they have to be refrigerated or can they stay out at room temperature?