Olive Schiacciata Recipe
Cracked Sicilian olives, marinated in wine vinegar with celery and onions.
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Ingredients
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Main Ingredients
Marinade
Method
Preparation
- 1
Prepare the vegetables
Thinly slice the celery and onion. Mince the garlic cloves.
- 2
Rinse olives
Rinse the cracked Sicilian olives under cold water to remove excess brine.
Marinate
- 3
Combine ingredients
In a large bowl, mix the olives, sliced celery, onion, and garlic.
- 4
Prepare marinade
In a separate bowl or jar, whisk together the white wine vinegar, olive oil, oregano, crushed red pepper flakes, salt, black pepper, and chopped parsley.
- 5
Marinate the olives
Pour the marinade over the olive mixture and toss well to coat evenly.
- 6
Refrigerate
Transfer the mixture to a sealed container and refrigerate for at least 24 hours to allow the flavors to meld.
Serving
- 7
Before serving, allow the olives to come to room temperature and stir to redistribute the marinade. Serve as an antipasto or side dish.
