Olive Schiacciate

I remember visiting one of the beautiful, colourful markets in Palermo as a child and being drawn straight to the olive stalls.

There was such a wide variety on display. Mountains of perfumed, glistening olives catching the light. Some spicy, others mild. Some black, others green.

The ones I loved most were Olive Schiacciate, also known as scacciati in dialect. What set them apart was the hint of vinegar in the brine, giving them a little extra kick without making them spicy.

I was so happy to see them again, and eat them again, during a recent visit to Sicily. I’m sharing my mum’s version of Olive Schiacciate, very similar to the ones you find at the market, with the addition of giardiniera, or mixed pickled vegetables.

They make an excellent appetiser and are ideal for serving as an aperitivo with a cold glass of white wine. Enjoy.

Key Ingredients for Olive Schiacciate

Green Olives

Use green olives with the pit still inside. Cracking unpitted olives lets the brine and oil soak into the flesh while helping the olives stay firm and hold their shape once cracked.

Giardiniera

Chopped mixed pickled vegetables add crunch and a light tang. Use giardiniera cut into small pieces so it blends easily with the olives.

Celery

Fresh celery adds bite and keeps the mix crisp. Inner stalks are milder and stay crunchy, especially when sliced thinly.

Garlic

Lightly crushed garlic flavours the brine without becoming sharp. A fresh clove gives a cleaner taste than older garlic.

Find the complete list with measurements in the recipe card below.

How to Make Olive Schiacciate

Step 1: Put the green olives and the garlic clove in a large bowl, then gently squash them with a meat mallet.

Extra Help from the Kitchen

Rinse Very Salty Olives – If the olives taste very salty straight from the brine, a quick rinse under cold water helps balance seasoning without washing away flavour.

Cut Vegetables Evenly – Cut celery and giardiniera into similar-sized pieces so they marinate at the same rate and stay easy to scoop when serving.

Use a Non-Reactive Container – Store the olives in a glass or ceramic container during chilling to avoid any reaction with the vinegar.

Stir Once During Chilling – Stir the mixture gently halfway through resting to help oil and brine coat everything evenly.

Variations and Twists

Add Crushed Fennel Seeds and Red Pepper Flakes – Stir a small pinch of crushed fennel seeds and red pepper flakes into the olives with the oregano. The fennel adds a light savoury note, while the chilli brings gentle warmth to the brine.

Include Bay Leaves and Extra Herbs – Add one or two torn bay leaves and a small handful of chopped parsley when mixing the olives and vegetables. The bay leaf adds a deeper savoury note, while parsley freshens the mix.

Add Hot Chilli Peppers – Slice fresh chilli thinly or use dried chilli flakes and mix them in with the garlic and olives. The chilli adds heat that builds slowly as the olives rest.

Marinate with Fennel Seeds and Lemon Zest – Add a pinch of fennel seeds and a little finely grated lemon zest when mixing the oil and vinegar. The fennel brings a mild savoury flavour, while the lemon adds a bright edge to the olives.

Add Extra Garlic and Parsley – Use extra crushed garlic cloves and stir in chopped parsley before chilling. The garlic stands out more, while the parsley keeps the olives tasting fresh.

Storage and Shelf Life

Store Olive Schiacciate in an airtight container in the refrigerator. Keep the olives and vegetables lightly coated with the brine and oil. They keep well for up to 2 weeks, with flavour settling and improving during the first 24–48 hours.

Stir before serving and add a small drizzle of olive oil if needed. I don’t recommend freezing, as the olives and vegetables lose their texture once thawed.