I recommend using the best green olives: unblemished and large. Wash them and pit them with a stone pusher, or, you can proceed as tradition commands: crush them with a meat tenderizer or a hammer
When you have pitted all the olives, rinse them under running water and afterwards soak them in fresh water for 7 days, together with half a lemon. Change the water every day. This will remove the bitterness and the olives will become sweet.
On the eighth day change the water and soak them again, but this time, in fresh salted water. Use 100 g of salt for every liter of water you use.
The next day, drain the crushed olives and rinse them under running water to remove excess salt. Place them to drain in a colander for a few hours. This will remove all the water.
When the olives are "dry," place them in a container and season with the peeled and sliced carrots, chopped celery , chopped or crushed garlic cloves and a few mint leaves.
Now, flavor the Sicilian Cracked Olives with the vinegar and plenty of olive oil. Stir and adjust the vinegar if necessary. For a spicy version of SicilianCracked Olives, add some chopped red pepper as well.
Now that the Sicilian Cracked Olives are ready, let them season for a day, in the refrigerator, before eating them. Always store them in the refrigerator, sealed in a container. They last for a very long time, up to 1 month.
You can season the olives with your favorite flavorings: parsley, fennel seeds, oregano.
Ingredients
Directions
I recommend using the best green olives: unblemished and large. Wash them and pit them with a stone pusher, or, you can proceed as tradition commands: crush them with a meat tenderizer or a hammer
When you have pitted all the olives, rinse them under running water and afterwards soak them in fresh water for 7 days, together with half a lemon. Change the water every day. This will remove the bitterness and the olives will become sweet.
On the eighth day change the water and soak them again, but this time, in fresh salted water. Use 100 g of salt for every liter of water you use.
The next day, drain the crushed olives and rinse them under running water to remove excess salt. Place them to drain in a colander for a few hours. This will remove all the water.
When the olives are "dry," place them in a container and season with the peeled and sliced carrots, chopped celery , chopped or crushed garlic cloves and a few mint leaves.
Now, flavor the Sicilian Cracked Olives with the vinegar and plenty of olive oil. Stir and adjust the vinegar if necessary. For a spicy version of SicilianCracked Olives, add some chopped red pepper as well.
Now that the Sicilian Cracked Olives are ready, let them season for a day, in the refrigerator, before eating them. Always store them in the refrigerator, sealed in a container. They last for a very long time, up to 1 month.
You can season the olives with your favorite flavorings: parsley, fennel seeds, oregano.
