Cracked green olives dressed with vinegar, garlic and olive oil become Olive Schiacciate — a salty, tangy bowl that guests keep reaching for before dinner.
Olive Schiacciate, or cracked olives, are a beloved Italian snack, especially in the south. The olives are cracked and left to rest in a lightly seasoned brine. The method is simple, but it produces deep, everyday flavour.
I remember wandering through a colourful market in Palermo as a child and being drawn straight to the olive stalls. There were mountains of glossy olives catching the light — some spicy, some mild, some black and some green.
The ones I loved most were Olive Schiacciate, called scacciati in dialect. What set them apart was a touch of vinegar in the brine, giving them a bright, tangy edge without heat.
On a recent visit to Sicily I rediscovered that flavour and the way it makes an aperitivo feel special. Below is my mum’s version of Olive Schiacciate, similar to what you find at market stalls, with chopped giardiniera (mixed pickled vegetables) added for crunch and brightness.
They make a great appetiser and pair beautifully with a chilled glass of white wine. Enjoy.
What Makes Olive Schiacciate Worth Making
- Ready to serve and share—seasoned and mixed with vegetables for easy nibbling.
- Perfect alongside bread, crackers or focaccia without needing additional dips.
- Transforms firm green olives into a softer, juicier snack that’s easy to eat by the forkful.
Key Ingredients for Olive Schiacciate
Green Olives
Choose green olives with the pit intact. Cracking unpitted olives allows the brine and oil to penetrate the flesh while helping them keep their shape and texture.
Giardiniera
Chopped mixed pickled vegetables add crunch and tang. Cut giardiniera into small pieces so it blends well with the olives.
Celery
Fresh celery brings a crisp bite. Inner stalks are milder and remain crunchy when sliced thin.
Garlic
A lightly crushed fresh garlic clove flavours the brine without becoming harsh. Fresh garlic gives a clean, bright aroma.
See the recipe card below for exact quantities and the full ingredient list.
How to Make Olive Schiacciate
Step 1: Put the green olives and a garlic clove in a large bowl, then gently crack them with a meat mallet or rolling pin. Cracking helps the flavours penetrate.
Step 2: Add the sliced celery, chopped giardiniera, oregano, extra virgin olive oil and a splash of vinegar. Mix until everything is evenly combined.
Step 3: Cover and refrigerate until ready to serve. The flavours improve after 24–48 hours, but they’re also fine served the same day.
Frequently Asked Questions
Green olives are best because they stay firm after cracking and hold the seasoning. Black olives tend to be softer and can break down when cracked.
Any chopped pickled vegetables will work — pickled carrots, cauliflower or peppers are good substitutes. Keep pieces small so they mix evenly with the olives.
Yes. Use clean glass jars with tight lids and keep the olives and vegetables lightly coated in brine and oil. Store in the refrigerator and use within the recommended time.
Parsley adds freshness, while small amounts of thyme or marjoram also work. Dried oregano is traditional; add herbs sparingly to avoid overpowering the olives.
Extra Help from the Kitchen
Rinse very salty olives: If olives are too salty from the jar, rinse briefly under cold water to balance the seasoning without stripping all flavour.
Cut vegetables evenly: Slice celery and giardiniera into similar-sized pieces so they marinate at the same rate and are easy to serve.
Use a non-reactive container: Store the mixture in glass or ceramic to prevent any reaction with the vinegar.
Stir once during chilling: Gently stir halfway through resting so oil and brine coat everything evenly.
Variations and Twists
Fennel seeds and red pepper flakes: Add a pinch of crushed fennel seeds and a little red pepper for a sweet-anise note and gentle warmth.
Bay leaves and extra herbs: Tuck in one or two torn bay leaves and a handful of chopped parsley for deeper savoury and fresh notes.
Fresh chilli: Thinly sliced fresh chilli or dried chilli flakes bring building heat as the olives marinate.
Lemon zest and fennel: A little grated lemon zest with fennel seeds brightens the mix and adds complexity.
More garlic and parsley: Increase crushed garlic and stir in chopped parsley before chilling for a stronger, fresher finish.
Storage and Shelf Life
Store Olive Schiacciate in an airtight container in the refrigerator with the olives and vegetables lightly coated in brine and oil. They keep well for up to two weeks, and flavours deepen in the first 24–48 hours. Stir before serving and add a splash of olive oil if needed. Freezing is not recommended, as texture is lost when thawed.
More Recipes Inspired by Italian Aperitivo
- Olive All’Ascolana
- Caponata
- Green Olive Tapenade
- Lightened-Up Eggplant Caponata
Olive Schiacciate Recipe
Cracked green olives dressed with vinegar, garlic and oil become a salty, tangy bowl that’s perfect as an appetiser.
Appetiser
Italian
Ingredients
- 300 g – 10 oz green olives (unpitted)
- 1 garlic clove
- 50 g – 1¾ oz celery, sliced
- 1 tsp oregano
- 100 g – 3.5 oz giardiniera, chopped
- 2 tbsp extra virgin olive oil
- ½ tbsp vinegar
Instructions
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Place the green olives and garlic clove in a large bowl and gently crack them with a meat mallet or rolling pin.
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Add the sliced celery, chopped giardiniera, oregano, extra virgin olive oil and vinegar. Mix until evenly combined.
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Cover and refrigerate until ready to serve. Stir once during chilling for even coating.