Calabrese cracked olives, named as such because of the way they are cracked (smashed, really) open. Some tips for this recipe: you’ll need some time and some patience, smashing the olives can get messy and don’t let the olives get brown or mushy at any point, then they’ll lose their taste and allure. Finally, be sure to add these to your pantry or cantina collection, for olive lovers this is a great way to have a fresh olive taste all year around.
- Difficoltà easy
Rinse the olives and prepare a workspace that you don’t mind getting a bit dirty.
Smash the olives with your tool of choice (a rock, the flat end of a meat tenderizer). You’ll want to crack the olive enough to pop the pit out, but try not to break the olive in half so that you end up with two pieces . Drop the olives immediately into a large bucket of water as you pit them. When you are done pitting change the water the olives are sitting in two to three times. This rinsing removes the initial sourness from the olives.
With fresh water, fill the bucket up until the olives are covered. Pour in salt (2 and mix well. Place a large plate that fits snugly into the bucket opening so that it sits right on top of the olives, pushing them down. The goal here is to keep the olives under the water so they don’t oxidize and turn a brownish colour.
Let the olives sit for 7 to 10 days, change the water every day. After seven days, taste the olives. They will be salty but should be free of the terrible taste of fresh olives and still crunchy and plump. If you find the olives leave a bitter aftertaste, wait a few more days before removing them.
When the olives are ready, remove them from the bucket and place them in fresh water, agitating them a few times. Rinse the olives this way three times in order to remove any residual salt. Drain.
Place the olives in a vegetable press to remove the excess water they may be holding. If you don’t have a vegetable press, place them in a colander with a heavy weight on top of them to push the water out. This process may take 15-20 minutes.
The olives are now ready for seasoning. Toss with olive oil (enough to coat them) and seasonings: vinegar, fennel, oregano, garlic and hot pepper flakes. Place the olives in jars, being sure to fill them well and not leave any air pockets and leaving about an inch of space to the top of the jar. Top the olives with olive oil, being sure to cover them completely. Cap and store in a cool place. Serve as a snack with crusty bread and a glass of wine.
- Portata : Appetizers and aperitifs
Nome: Antonia Karova. Nata in Bulgaria il 15/08/1978. Istruzione: Laurea in Storia dell'Arte e Disegno. Passione: La cucina sana gurme. Nella vita: madre di tre gemelle femmine e un maschio. Ambizione: Dare un’alternativa a tutti gli snack del supermercato, non un divieto ma la possibilità di godersi cose gustose in modo sano in una famiglia felice!Read more about this chef..