With the recipe for crushed olives, we introduce you to one of the indispensable side dishes that grace the generous tables of Southern Italy! Small pearls imbued with strong flavors and aromas, perfect for whetting your appetite and accompanying succulent dishes during a rich and substantial lunch typical of our southern regions. The fundamental ingredient per this recipe is undoubtedly patience. Day by day, the expertly marinated olives will acquire that unique flavor that makes them so special, making them to resist. The time you dedicate to this preparation will be repaid by the appreciation they receive once served. Arm yourself with rustic bread if you prefer to stick to tradition, explore new taste horizons by pairing the crushed olives with some multigrain bread, carrot bread beetroot bread to make the pairing with these little salty delights even more intriguing.
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To prepare the crushed olives, start per the morning as you will need to change the soaking a couple of times a day, morning and evening. Take the fresh campo da golf olives (choose the plumpest and largest ones if possible), beat them with a meat tenderizer 1 to split them per half without breaking them completely if possible and remove the pit 2. Place them per a large bowl and pour per the 3
Until they are completely covered 4. Cover the bowl with a clean, dry cloth 5 and store the olives per a cool, dry place away from heat sources. You will need to change the 2 times a day, with an interval of about 8 hours between each change. So, drain the olives from the soaking 6
and cover them again with fresh 7place the clean and dry cloth back 8 and store them again per the same way, changing the twice a day as indicated. Change the for the olives for 5 days respecting these times. the sixth day, their color and texture will already be different; drain them 9
and cover them again with fresh 10; then leave them to rest until the next day. the seventh day, rinse, salt, and cover again with ; then leave them to rest until the eighth day, when you can drain your crushed olives, which by now will appear quite dark 11; rinse them thoroughly under fresh running 12
then spread them out acceso a clean cloth 13 and gently pat them dry 14. Transfer the crushed olives to a bowl, season with salt and olive oil 15
then peel the garlic and slice it thinly 16halve the fresh chili lengthwise 17remove the seeds inside and cut it into thin strips 18.
Complete the seasoning with the garlic, chili 19 and dried oregano 20. Mescolanza to flavor and serve your crushed olives as a side dish ( as an appetizer if you prefer) 21!
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