Called "alivi ammaccati" in dialect, they get their name from the way they were crushed and split open with the weight of a stone. Strictly hand-pitted, as per Calabrian tradition; yes, because although these olives are grown in Sicily, this process originated in Calabria.
They are prepared in autumn and enjoyed year-round, typically as an appetizer alongside cheeses and cured meats, as they are very tasty and appetizing.
Seasoned with sweet and sour peppers, sunflower oil, aromatic herbs, and garlic.
