Olive cunzate
Olive condite · in dialect: olive cunzate
Sicilian seasoned green olives with garlic, celery, chilli and herbs
Olive cunzate are green olives “dressed” Sicilian-style with extra virgin olive oil, garlic, celery, chilli, oregano and a little vinegar, left to marinate before serving.
The story
In western Sicily a bowl of olive cunzate is on the table before anything else. Large green Nocellara del Belice olives are the classic choice: firm, meaty and mild. Crack them lightly so the dressing gets in.
Ingredients
Method
1Prepare the olives
Rinse and drain the olives. If they are whole, press each one with the flat of a knife until it just cracks.
2Dress
Toss the olives with the garlic, celery, carrot if using, chilli, oregano and torn mint. Add the vinegar and oil and mix well.
3Marinate
Cover and leave for at least 2 hours, or overnight in the fridge, stirring once or twice. Bring to room temperature before serving.
Tips for success
- Taste an olive first: if they are very salty, soak them in cold water for an hour before dressing.
Variations
- Add strips of orange zest and fennel seeds for a winter version.
Making ahead and storing
Keep covered in the fridge and eat within 4 days.
What to drink
Any chilled Sicilian white, or a dry Marsala as an aperitivo.
Olive cunzate: your questions
Which olives should I use?
Large, firm green olives. Nocellara del Belice from western Sicily is the classic; Castelvetrano olives sold abroad are the same variety.
Cooked it? Show us.
We are building this collection from real kitchens, not stock photos. If you make Olive cunzate, send us a photograph of your plate and, with your permission, we may feature it here with your name.
Send your photo →More from Trapani: Pesto alla trapanese · Tonno in agrodolce