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! |
6 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
No salt?