{"id":6190,"date":"2022-05-27T09:16:00","date_gmt":"2022-05-27T09:16:00","guid":{"rendered":"https:\/\/contedoro.com\/crushed-olives-in-oil-and-brine-preparation-and-preservation\/"},"modified":"2026-08-06T06:36:56","modified_gmt":"2026-08-06T06:36:56","slug":"crushed-olives-in-oil-and-brine-preparation-and-preservation","status":"publish","type":"post","link":"https:\/\/contedoro.com\/en\/crushed-olives-in-oil-and-brine-preparation-and-preservation\/","title":{"rendered":"Crushed Olives in Oil and Brine: Preparation and Preservation"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Crushed olives<\/strong> are a precious side dish or a treat to enjoy with a good aperitif. If you want to <strong>prepare crushed green olives<\/strong> with your own hands, you will need to arm yourself with plenty of patience because the preparation phase takes several days. Fresh olives, in fact, must lose their original bitter taste and sweeten, thanks to a preparation process we also explored when discussing <a href=\"https:\/\/contedoro.com\/en\/salted-and-oil-preserved-olives-preparation-and-preservation-process\/\">olives in salt or oil<\/a>.  <\/p><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_86 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<div class=\"ez-toc-title\" style=\"cursor:inherit\">Indice<\/div>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #343e3d;color:#343e3d\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #343e3d;color:#343e3d\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/contedoro.com\/en\/crushed-olives-in-oil-and-brine-preparation-and-preservation\/#Crushed_green_olives_in_oil\" >Crushed green olives in oil<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/contedoro.com\/en\/crushed-olives-in-oil-and-brine-preparation-and-preservation\/#Crushed_green_olives_in_brine\" >Crushed green olives in brine<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/contedoro.com\/en\/crushed-olives-in-oil-and-brine-preparation-and-preservation\/#Calabrian-style_crushed_green_olives\" >Calabrian-style crushed green olives<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/contedoro.com\/en\/crushed-olives-in-oil-and-brine-preparation-and-preservation\/#Sicilian-style_crushed_green_olives\" >Sicilian-style crushed green olives<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/contedoro.com\/en\/crushed-olives-in-oil-and-brine-preparation-and-preservation\/#Crushed_olives_Apulian_recipe\" >Crushed olives: Apulian recipe<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/contedoro.com\/en\/crushed-olives-in-oil-and-brine-preparation-and-preservation\/#Preservation_of_crushed_green_olives\" >Preservation of crushed green olives<\/a><\/li><\/ul><\/nav><\/div>\n\n\n<p class=\"wp-block-paragraph\">Let us see, then, how to prepare <strong>crushed olives in oil<\/strong> to be consumed within a week. Subsequently, we will see <strong>how to preserve crushed olives for longer<\/strong> using the <strong>brine preservation<\/strong> method. We will also provide recipes for creating some typical Southern variations, such as Calabrian or Sicilian-style crushed olives.  <\/p>\n\n<p class=\"wp-block-paragraph\">Let us begin with the <strong>preparation of crushed olives<\/strong>.<\/p>\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\"><strong>INDEX<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li><a href=\"#olive-verdi-schiacciate\" data-type=\"internal\" data-id=\"#olive-verdi-schiacciate\">Crushed green olives in oil<\/a><\/li>\n\n\n\n<li><a href=\"#olive-verdi-schiacciate-in-salamoia\" data-type=\"internal\" data-id=\"#olive-verdi-schiacciate-in-salamoia\">Crushed green olives in brine<\/a><\/li>\n\n\n\n<li><a href=\"#olive-verdi-schiacciate-alla-calabrese\" data-type=\"internal\">Calabrian-style crushed green olives<\/a><\/li>\n\n\n\n<li><a href=\"#olive-verdi-schiacciate-alla-siciliana\" data-type=\"internal\" data-id=\"#olive-verdi-schiacciate-alla-siciliana\">Sicilian-style crushed green olives<\/a><\/li>\n\n\n\n<li><a href=\"#olive-schiacciate:-ricetta-pugliese\" data-type=\"internal\" data-id=\"#olive-schiacciate:-ricetta-pugliese\">Crushed olives: Apulian recipe<\/a><\/li>\n\n\n\n<li><a href=\"#conservazione-delle-olive-verdi-schiacciate\" data-type=\"internal\" data-id=\"#conservazione-delle-olive-verdi-schiacciate\">Preservation of crushed green olives<\/a><\/li>\n<\/ul>\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 id=\"olive-verdi-schiacciate-sott'olio\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Crushed_green_olives_in_oil\"><\/span>Crushed green olives in oil<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">To prepare tasty crushed green olives, take your raw material and a meat mallet. As you crush them, without splitting them completely, <strong>the pit will come out<\/strong> and you can place them in a bowl filled with water.  <\/p>\n\n<p class=\"wp-block-paragraph\">Once this phase is finished, where <strong>you have crushed all the olives and submerged them completely<\/strong>, cover your bowl with a clean cotton cloth. Keep your olives in a cool, dry place. Bear in mind that you will need to <strong>change the water every 12 hours<\/strong>. Therefore, avoid preparing your olives in the afternoon. Prefer the morning hours so that you can change the water with the correct frequency in the evening and then again in the morning.    <\/p>\n\n<p class=\"wp-block-paragraph\">To change the water, <strong>drain the olives<\/strong> and cover them again with running water. Continue this process for 6 days. On the seventh day, drain them and <strong>salt them<\/strong>, then add water again. Let them rest for 24 hours and then drain them. At this point, the olives will appear darker. Place them on a cloth and pat them dry.     <\/p>\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-text-align-center has-background wp-block-paragraph\" style=\"background-color:#ededed\">Read Also: <a href=\"https:\/\/contedoro.com\/pomodoro-secco-sottolio-preparazione-conservazione\/\" data-type=\"URL\" data-id=\"https:\/\/contedoro.com\/pomodoro-secco-sottolio-preparazione-conservazione\/\" target=\"_blank\" rel=\"noreferrer noopener\">Sun-Dried Tomatoes in Oil: Preparation and Preservation<\/a><\/p>\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\">Once this is done, place them in a bowl and <strong>season them with salt and olive oil<\/strong>. To taste, you can add finely sliced garlic and fresh chili pepper, having previously removed the seeds. Also add a little oregano and mix.  <\/p>\n\n<p class=\"wp-block-paragraph\">For the preservation of these olives, we recommend storing them in the fridge for a maximum of 5 days. You can extend the <strong>preservation for up to a week<\/strong> if you cover them with oil. You can consume the olives as an aperitif, with crusty homemade bread, or in a fresh mixed salad.  <\/p>\n\n<p class=\"wp-block-paragraph\">Let us now see how to prepare crushed olives so they can be preserved for a long time in brine.<\/p>\n\n<h2 id=\"olive-verdi-schiacciate-in-salamoia\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Crushed_green_olives_in_brine\"><\/span>Crushed green olives in brine<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Initially, <strong>crushed green olives to be preserved in brine<\/strong> follow a procedure similar to the one seen above. Crush the olives, place them in a bowl, cover them with water, and change it every 12 hours. Do this for 8 to 10 days. Subsequently, you can proceed to <strong>prepare the brine<\/strong>: boil 2 liters of water. Then remove it from the heat and dissolve 200 g of salt inside.     <\/p>\n\n<p class=\"wp-block-paragraph\">Then let it cool. Wash the olives and place them in previously sanitized jars. Cover them with the cold brine. At this point, all you have to do is seal the jars hermetically to preserve them for a long time. After a month, you can eat your crushed green olives by draining the brine and adding garlic, oregano, and <a href=\"https:\/\/contedoro.com\/en\/evo-oil-and-olive-oil-how-to-choose\/\" target=\"_blank\" data-type=\"URL\" data-id=\"https:\/\/contedoro.com\/olio-evo\/\" rel=\"noreferrer noopener\">EVOO<\/a> to taste.    <\/p>\n\n<h2 id=\"olive-verdi-schiacciate-alla-calabrese\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Calabrian-style_crushed_green_olives\"><\/span>Calabrian-style crushed green olives<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">The <strong>Calabrian recipe for crushed olives<\/strong> requires the use of <strong>chili pepper and wild fennel<\/strong>. Originally, Calabrian olives were opened with stones. Today, you can use a simple meat mallet for convenience. As we saw above, after crushing them, you must remove the pit and place them in a bowl covered with water and a clean cloth.    <\/p>\n\n<p class=\"wp-block-paragraph\"><strong>You will need to change the water twice a day<\/strong> for a period ranging from 5 to 10 days, depending on when they have lost the bitterness of the freshly picked olive. Following this procedure, you can check by <strong>tasting an olive<\/strong>. <\/p>\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-text-align-center has-background wp-block-paragraph\" style=\"background-color:#ededed\">Read Also: <a href=\"https:\/\/contedoro.com\/en\/vegetable-oils-compared-differences-and-which-to-choose\/\" target=\"_blank\" data-type=\"URL\" data-id=\"https:\/\/contedoro.com\/oli-vegetali-a-confronto\/\" rel=\"noreferrer noopener\">Vegetable Oils Compared: Differences and Which to Choose<\/a><\/p>\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\">If it is sweet enough, you can season your olives. Therefore, wash and dry them to move on to the next phase. At this point, take the garlic, which you will slice, and the wild fennel seeds with ripe red chili peppers. Depending on your taste, you can choose whether to use spicy ones or not. Add a little salt, about 50 grams per 1 kg of olives.    <\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Then fill the sanitized jars<\/strong>, pressing the olives down to the bottom. Some water will form, which you must remove. Cover completely with olive oil (you can also use <a href=\"https:\/\/contedoro.com\/en\/flavored-oil-types-and-common-uses\/\" target=\"_blank\" data-type=\"URL\" data-id=\"https:\/\/contedoro.com\/olio-aromatizzato-tipologie-e-usi-comuni\/\" rel=\"noreferrer noopener\">flavored EVOO<\/a>), leaving about two fingers of space at the top. Leave the jars open overnight so the oil can settle, and add more if necessary before sealing them.   <\/p>\n\n<h2 id=\"olive-verdi-schiacciate-alla-siciliana\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Sicilian-style_crushed_green_olives\"><\/span>Sicilian-style crushed green olives<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Compared to the previous Calabrian recipe, the substantial difference lies in the ingredients rather than the preparation phase. In fact, even for <strong>Sicilian-style crushed olives<\/strong>, the olives were originally broken using a stone. Similarly, the phase for removing the bitter taste consists of soaking the olives for several days and <strong>changing the water every 12 hours<\/strong>.   <\/p>\n\n<p class=\"wp-block-paragraph\">What changes, as mentioned, are the ingredients used to flavor Sicilian crushed olives. You can choose from various spices. In addition to oil and garlic, you can add <strong>chili pepper<\/strong>, <strong>oregano<\/strong>, but also <strong>black pepper<\/strong> and small-cut <strong>celery stalks<\/strong>. Some add <strong>sliced carrots<\/strong> and even <strong>fresh mint leaves<\/strong>. If desired, the Sicilian version also calls for <strong>the addition of vinegar<\/strong> with the oil.    <\/p>\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-text-align-center has-background wp-block-paragraph\" style=\"background-color:#ededed\">Read Also: <a href=\"https:\/\/contedoro.com\/en\/frying-with-olive-oil-3-advantages-1\/\" target=\"_blank\" data-type=\"URL\" data-id=\"https:\/\/contedoro.com\/friggere-con-olio-di-oliva\/\" rel=\"noreferrer noopener\">Frying with Olive Oil: 3 Advantages (+1)<\/a><\/p>\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 id=\"olive-schiacciate:-ricetta-pugliese\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Crushed_olives_Apulian_recipe\"><\/span>Crushed olives: Apulian recipe<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">If you are wondering about the <strong>Apulian variant of the crushed olives recipe<\/strong>, we can tell you that the ingredients are very similar to those of the Calabrian region. In fact, after the preparation phase, the olives are seasoned with <a href=\"https:\/\/it.wikipedia.org\/wiki\/Peperoncino\" data-type=\"URL\" data-id=\"https:\/\/it.wikipedia.org\/wiki\/Peperoncino\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>chili pepper<\/strong><\/a> (including spicy varieties) and <strong>wild fennel<\/strong>, along with a little salt and a couple of garlic cloves. <\/p>\n\n<h2 id=\"conservazione-delle-olive-verdi-schiacciate\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Preservation_of_crushed_green_olives\"><\/span>Preservation of crushed green olives<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">As we have seen so far, the proposed recipes are intended to be consumed within a few days. To <strong>preserve crushed olives for a long time<\/strong>, they must be prepared using the brine procedure seen above. Only when opening the jar, after draining the olives from the preservation water and washing them, can you <strong>season them to taste with the aromas<\/strong> of the Calabrian, Apulian, or Sicilian recipes.  <\/p>\n\n<div style=\"height:35px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-text-align-center has-background wp-block-paragraph\" style=\"background-color:#ededed\">Read also: <a href=\"https:\/\/contedoro.com\/en\/specific-gravity-of-olive-oil-what-it-is-and-how-to-calculate-it\/\" target=\"_blank\" data-type=\"URL\" data-id=\"https:\/\/contedoro.com\/peso-specifico-dellolio-di-oliva-cose\/\" rel=\"noreferrer noopener\">Specific gravity of olive oil, what it is and how to calculate it<\/a><\/p>\n\n<div style=\"height:35px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-3e41869c wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-white-color has-luminous-vivid-amber-to-luminous-vivid-orange-gradient-background has-text-color has-background has-link-color wp-element-button\" href=\"https:\/\/contedoro.com\/en\/shop\/\">Discover Our Preserves in Oil<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Crushed olives are a precious side dish or a treat to enjoy with a good aperitif. If you want to prepare crushed green olives with your own hands, you will need to arm yourself with plenty of patience because the preparation phase takes several days. Fresh olives, in fact, must lose their original bitter taste [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6191,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_angie_page":false,"page_builder":"","_joinchat":[],"footnotes":""},"categories":[129],"tags":[],"class_list":["post-6190","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-oil-and-olives-in-the-kitchen"],"acf":[],"_links":{"self":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts\/6190","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/comments?post=6190"}],"version-history":[{"count":4,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts\/6190\/revisions"}],"predecessor-version":[{"id":7151,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts\/6190\/revisions\/7151"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/media\/6191"}],"wp:attachment":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/media?parent=6190"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/categories?post=6190"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/tags?post=6190"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}