Friday, May 15, 2015


This antipasto is normally made with raw green olives that have soaked in water for days and then seasoned with salt, chili peppers, and olive oil. I buy red and green Cerignola olives in the olive bar of my grocery store. If you can’t find red olives use all green olives. Cerignola olives are named for the town Cerignola in Apulia in southern Italy. Schiacciate (sket-cha-te) translates to smash.

½ lb Cerignola olives
1 small red chili pepper, seeds removed and minced
3 cloves garlic, minced
1 t fresh oregano leaves
2 sprigs thyme, leaves removed
4 large leaves basil, minced
Salt and freshly ground black pepper
¼ cup extra-virgin olive oil
Baguette, toasted over coals or on a grill pan

Using a mallet, smash each olive to remove the pits and discard. 
Coarsely chop the olives and place in a bowl. Add the rest of the ingredients and let sit on the counter, covered, for 1 hour.

Spread on bruschette and serve.

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