Crushed Olives

Preparing crushed olives is a simple process but it requires time for their maturation. Here is the classic recipe, with an all-Italian twist.

Ingredients

• Fresh green olives
• Water
• Coarse salt
• Aromatic herbs (rosemary, oregano, bay leaves, chili pepper, etc.)
• Garlic (optional)
• Lemons
• White wine vinegar (optional)

Preparation

1. Take the green olives and wash them thoroughly.
2. With the help of a meat mallet or a stone, crush each olive until the pit breaks; take care not to turn them into pulp.
3. Place the crushed olives in a large container and add water until they are completely covered. It is important that the water is changed at least once a day for at least one week, or until the bitterness of the olives has decreased to the desired taste.
4. After the olives have lost their bitterness, prepare a brine by adding about 100 grams of coarse salt for every liter of water. Make sure that the salt is completely dissolved in the water.
5. Drain the olives from the fresh water and put them into glass jars with the brine. At this point, you can add the aromatic herbs and, if desired, some slices of garlic and lemon zest to further flavor.
6. If preferred, you can add a little white wine vinegar to the brine.
7. Seal the jars and let them rest for at least a month before consuming the olives.

Trivia

Crushed olives are an ancient preserve typical especially of Southern Italy. The crushing process breaks the pulp and allows for much faster desalination of the olive compared to the traditional method that takes months. The aromatic herbs and citrus used in seasoning add a distinctive and appreciated flavor.