Calabrese-style crushed olives

Calabrian-style crushed olives (or "alivi ammaccati") are a millenary tradition, dating back to Magna Graecia, which involves manually crushing unripe green olives with a smooth stone. This peasant method transforms the bitter fruit into a savory and preservable product, seasoned with garlic, chili pepper, oregano, and fennel seeds. Here are the salient details of their history and tradition: Peasant origins: Born as a staple food for shepherds and farmers, it accompanied bread, cheese and cured meats during long working days. The bruising ritual: Traditionally, the olives were hit one by one with a stone (rock) to open them without crushing the stone.

250g pack