Vox Hunt: Salty Snack

nobody@vox.com(emily sears) — Sat, 09 Aug 2008 18:47:12 +0000

Show us your favorite salty snack.

Well, I can't. First, my favorite salty snack isn't salty. I like feta cheese and stuff, but I'm more partial to briney things than salty ones.

So I was going to show you my favorite one of those, but there is no good picture until I take one myself, soon. And I only like the way I learned to make it from my mom:

Olivi Schiacciata (which I'm certain I've mentioned before, but can't find here.)

Just pound on green olives with a hammer or a heavy jar or something to smash them, but don't remove the pits, then put them in a bowl with some chopped celery including leaves, dried oregano, and broken or sliced garlic cloves. Drizzle some olive oil over it all, and stir it around. Then pack it all tightly into a jar or other container with a little more olive oil on top. If you want it spicy, you could add chopped (or whole small) peppers, or red pepper flakes. I don't do that. Leave it in the refrigerator for at least a week, preferably two, before eating the olives with some bread and ricotta. Or whatever, heathen.
If that's not salady enough for you, this is what you can do. But don't do it until you're ready to eat them after a week or two. Put some of the marinated olives in a bowl—you could remove the pits at this point—and add a wee bit of red wine vinegar or lemon juice, and one or more of these things: chopped red onion, roasted red pepper, anchovies, chopped and seeded tomato. Let it mingle for up to an hour before serving. You could toss in some crumbly cheese at the last minute. It won't save well if you've added anchovies or tomatoes, so don't make more than you need.

Read and post comments | Send to a friend

Vox’s posts tagged olives

Vox Hunt: Salty Snack