Olive Schiacciate - Crushed Olives

One of our favourite dishes as a passionate family of olive lovers is our traditional Olive Schiacciate, or Crushed Olives. The simple, yet fresh flavours of this dish takes me right back to my childhood and our Sicilian family gatherings.

It was always a treat to be the one chosen to crush the olives, usually with the side of a meat tenderiser or rolling pin. My younger siblings were not as fortunate and had to entertain themselves catching the slippery olive that would get away when slammed.

This recipe is a fresh accompaniment to meat and chicken dishes and is equally delicious as a meal on its own with fresh crusty bread and cheese.

Olive Schiacciate – Crushed Olives

As this recipe is handed down from generation to generation there are no exact measurements. However. I have provided below general measurements but feel free to change the amounts to suit your own taste.

- 1kg Fresh green olives

- 2 Garlic cloves

- 1/2 teaspoon Oregano

- 1/2 Red capsicum - diced

- 1 stick of Celery - diced

- Fresh chilli (optional)

- Oil

- Salt

- Pepper

- 2 tablespoon Apple cider vinegar or white vinegar


Gently crush the olives with the side of a meat tenderiser or rolling pin to break the skin and remove the pips. Place the olives into a large bowl of fresh water, rinse and top with fresh water again. The olives will remain under water for 7-8 days with the water being changed 2 times a day. At this stage the olives should have lost their bitterness.

Drain the olives and return to the bowl with salted water, using 100g of salt to 1 litre of water. Leave olives for a further 2 days.

After 2 days, drain the olives well and squeeze out as much water as possible. Place olives in a clean bowl and add the remaining ingredients. Add a generous drizzle of Olliedean Extra Virgin Olive Oil and mix well. Season to taste. Place bowl in fridge, mixing every now and then so that flavours can develop. The olives will be ready to eat in 24 hours. They should be eaten within 3-4 days, if they aren’t all eaten before then!

If you do not plan to eat them right away the olive mixture without the celery and capsicum can be firmly pressed into jars. As you press them in any remaining water that rises to the top should be drained. Once the jars are filled cover completely with olive oil. The celery and capsicum can be added when olives are taken out to eat.

This recipe does take some time to prepare but believe me, the results are definitely worth it!!