SPICY SEASONED HAND-PITTED CRUSHED OLIVES

Called "alive ammaccate" 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 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 hot chili pepper, sunflower oil, aromatic herbs, and garlic.

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