Calabrian Cracked Olives
Give your appetizers an irresistibly bold Mediterranean twist with these Calabrian Cracked Olives! This traditional Italian recipe combines briny, freshly cracked green olives with the vibrant flavors of Calabrian chili peppers, zesty lemon, aromatic garlic, and earthy oregano. Marinated in a luscious blend of extra virgin olive oil and white wine vinegar, these olives are elevated by a 10-day brining process that mellows bitterness and infuses them with deep flavor. Perfect for antipasto platters, charcuterie boards, or as a zippy snack, this make-ahead recipe offers a taste of Calabria with minimal effort. Plus, these olives can be stored in the refrigerator for up to two weeks, making them an ideal option for entertaining or enjoying on a whim!
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Recipe Information
Ingredients
- 500 grams Fresh green olives
- 1000 milliliters Water
- 100 grams Coarse sea salt
- 4 cloves Fresh garlic cloves, thinly sliced
- 20 grams Fresh parsley, roughly chopped
- 2 peppers Calabrian chili peppers, chopped
- 1 lemon Lemon zest
- 100 milliliters Extra virgin olive oil
- 50 milliliters White wine vinegar
- 1 teaspoon Dried oregano
Instructions
Place the fresh green olives on a sturdy cutting board and lightly crack them with the flat side of a knife or kitchen mallet. Be careful not to crush them completely; the pits should remain intact. This helps the brine and seasoning penetrate the olives.
In a large bowl, dissolve the coarse sea salt in 1,000 milliliters of water to create the brine. Add the cracked olives, ensuring they are fully submerged. Cover the bowl loosely with plastic wrap or a clean kitchen towel.
Let the olives soak in the brine for 10 days, changing the water every 2 days to remove bitterness. Remember to re-dissolve salt in fresh water with each change.
After 10 days, drain the olives and pat them dry with a clean kitchen towel. Discard the brine.
In a large mixing bowl, combine the drained olives, sliced garlic, chopped parsley, Calabrian chili peppers, lemon zest, extra virgin olive oil, white wine vinegar, and dried oregano. Toss well to coat the olives evenly in the seasoning.
Transfer the seasoned olives to a clean glass jar with a tight-fitting lid. Pour any excess marinade over the olives to fully cover them.
Seal the jar and refrigerate for at least 48 hours to allow the flavors to meld. The olives can be stored in the refrigerator for up to 2 weeks.
Serve cold or at room temperature as part of an antipasto platter, alongside crusty bread, cheese, and cured meats.
Nutrition Facts
Calories |
1524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.5 g | 206% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 41052 mg | 1785% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 1.9 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 485 mg | 37% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 621 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
