Olive Schiacciate or Fresh Cracked Calabrian Olive Salad
Prep time
Total time
Serves: 8
  • 1.5 - 2 lb green olives with pits (you can find these at any good Italian market, just mention you're making Olive Schiacciate)
  • 2 Garlic cloves, chopped well.
  • 1 Carrot, sliced thin (optional)
  • ½ teaspoon of fennel seed (optional)
  • 1 medium sized onion, chopped.
  • 4-5 stalks of celery or fennel, diced well
  • 1 tablespoon of high quality Italian red wine vinegar
  • ¼ cup of extra virgin olive oil
  • Sea or Kosher Salt
  • Freshly ground pepper
  1. Crush the olives individually and remove the pit; you can use a hammer like nonna did or a metal meat tenderizer works well. Place the cracked olives in a large bowl and fill with water.
  2. The olives will need to sit in water for 8-10 days (yes, it's a long process); changing the water every 24 hours. You should conduct the aforementioned process in a cool area of your home or fridge.
  3. Once the olives have become soft (note: you'll want to have some crunch in the olive) remove them from the water and drain in a large colander for 10-12 hours (you can add a heavy object to help remove any excess water).
  4. Finally, add the rest of the ingredients and stir well. The salad keeps well in the fridge for 2-3 weeks.
Recipe by Scordo.com - Italian Food Recipes and Lifestyle at http://www.scordo.com/italian-culture/olive-schiacciate-or-cracked-olive-salad-recipe.html