I love olives, especially those that still taste slightly bitter.
Many Sicilian recipes also include olives as an ingredient. Whenever a recipe calls for olives I try to include good quality ones, and usually these are not the type of olives sold pickled in jars. And sold at a cheap price. In Australia we seem to have many good quality, black olives, but I often have difficulties purchasing good tasting green olives. Some olives often taste too synthetic and can spoil the taste of the dish.
I am always excited when I find good quality produce and recently I purchased some excellent crushed green olives.
As you can see in the picture, the label does not include much information. The web site listed is Sunraysia Olive Oil Company. Unfortunately this web site is not there and any attempt to find information through google will be about Mildura and environs.
Schiacciate means crushed in Italian. Crushing the olives allows greater penetration of the brine and the olives will be ready to eat in a shorter time. These green kalamata olives that I purchased called Olive King Olives have been processed like schiacciate (not that this information is included on the label), are 100% Australian grown and owned. The olives are indeed grown and processed in Mildura: they have an excellent texture, are totally free of chemicals and taste amazing. Certainly as good, if not better than the few olives my father used to pickle in this way.
When my father was alive and when my children were very young, my dad used to get them both to help him hit the green olives gently with a brick (or meat mallet or a hammer) without crushing them completely – this was tricky.
I rang the phone numbers included on the label to congratulate them. At this stage it is just a small family business. I wish them well.
3 thoughts on “OLIVE SCHIACCIATE (Fresh Cracked Olives)”
Great post! I’m doing a similar post on my Italian living blog: http://www.scordo.com
Vince from Scordo
I soak mine in fresh water until the final day when I use salt brine, I then make a brine to bottle them with apple cider vinegar, salt brine, lemon juice, bay leaves, garlic, and fennel (chilli optional)
There are just so many different ways, aren’t there?