Crushed green olives
Usually the olive harvest in the Ragusa area takes place in November, from the green and large ones, usually chosen among those collected and used to be crushed and put in jars with water and salt and garlic cloves, to the black ones or 'ammunacati' ready to be tips or 'punciute' to make him lose the bitterness and preserved, as well as of course those that will go 'or trappitu' to become excellent oil.
Prepare olivesTypical recipe of the olive harvest period, usually late September early October. Before freeing the plants from all the olives for milling, a first manual harvest of only the largest and most imperfect olives is carried out, precisely to have an excellent raw material for our recipe. Wash the olives in water to free them from the ground or other impurities. Mash the green olives (you can mash them one by one on a cutting board with a meat mallet). Soak them for about 8 days with only water that needs to be changed 1-2 times a day.
Salt and mixAfter 8 days, drain and soak them in water and salt for two days (a handful of salt for about 2 kg of olives). After that drain them well and put them in a container with vinegar (a glass of vinegar for about 2 kg. of olives), carrots, peppers (2, one red and one yellow are enough), capers, green chilli, celery (all vegetables previously washed and cut into small pieces).