The cussed alivi (seasoned olives) are a dish that cannot be missed on Catania tables. They are often also called l'alivi ra fera, that is, the olives sold at the fair or at the fishmonger's in Catania. They are highly prized, also because they are often pitted and therefore easier to eat.
The ingredients of the consati alivi
With the alivi cunsati, we return to the origins of cultivating our land. Olives, harvested, processed, and seasoned, are a historic part of rural life. Olives have always been a source of nourishment and sustenance for many families. Just think of the production and sale of olive oil, or the multitude of uses this fruit of the olive tree finds, including on the table and in various processed products.
With the conusati olives, however, we are talking about olives seasoned with simple products of the earth: Green olives of the Nocellara Etnea variety, the most used in Catania, mint leaves, garlic, red/white wine vinegar, oregano, extra virgin olive oil, and hot red chili pepper.
The preparation of alivi cunsati
First, you need to go down to the market and buy some nice green or red olives, depending on your taste. The typical ones from Catania are greensThey should be washed thoroughly and then pitted. Be careful not to break the stone. Then, pour the olives into a pot and bring them to a boil with water and vinegar for about five minutes. Then, place the olives in a salad bowl and add the dressing. Add small pieces of garlic, a few mint leaves, a handful of oregano, and oil. For those with a sweet tooth, add a few pieces of paprika which gives a light spicy aftertaste to the olives.
Grandma's advice
Grandmothers' wise advice never fails. In fact, there is a way to make life easier. desserts The olives are cured. A little trick for added flavor. After pitting all the olives, rinse them under running water and soak them in fresh water for seven days. Add half a liter of water. yellow lemon and change the water every day. This procedure helps remove the bitterness and leaves a sweet flavor to the alivi cunsati.
A tip: use about 100 grams of salt for every liter of water you use. Then, drain well and season the olives. If you put the olives in glass jars, they can be stored as conserve even for several days.
Some variations of alivi cunsati
There are some variations that include the use of the ingredients parsley cut into small pieces. But also the laurel together with lemon. The last variant involves the use of sliced carrots.
One thing is certain, in any case the olives cunsate alla catanese are present on all the great occasions: from public holidays, on picnics by the sea or in the mountains, they are an appetizer rich in history, culture and goodness, always accompanied by excellent cold cuts, locally produced cheeses and homemade bread.
