Olive Schiacciate

Sicilin olives – miss_yasmina CC BY-SA 2.0


5 lbs. green olives (not too ripe)
5 cloves garlic, sliced
1 bunch basil
4 tbs. oregano
1 sweet pepper, minced
1 cup extra-virgin olive oil
1 tbs. vinegar

How to make the Crushed Green Olives:

Pound the olives with a mallet without crushing them completely. Wash and let soak in water for about ten days, changing the water frequently. Drain the olives, squeeze them and make a layer on the bottom of a jar, which can be hermetically sealed.
Cover each layer with a little garlic, basil, peperoncino, oregano, and sweet pepper cut into thin strips.
Salt each layer. When the jar is full, push down on the olives to squeeze out as much liquid as possible to dispose of. Fill the pot with extra-virgin olive oil mixed with a few drops of vinegar. They will be ready to eat after a couple of months.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.