Drain the olives thoroughly so the dressing clings to their flesh.
Make ahead Keep the cured olives as directed on their package. Add the fresh dressing shortly before serving and refrigerate until needed.
Olive ammaccate, dressed for the table
Prep 15 min · Serves 6 · Difficulty Easy
Method
Drain the ready-cured olives in the colander. Remove any remaining pits and weigh 400 g of the drained flesh. Keep the pieces broad and irregular rather than chopping them.Drain the ready-cured olives in the colander. Remove any remaining pits and weigh 14 oz of the drained flesh. Keep the pieces broad and irregular rather than chopping them.
Slice the garlic thinly and finely chop the chili. Rub the oregano lightly between your fingers, then mix it with the oil, garlic and chili in the bowl.Slice the garlic thinly and finely chop the chili. Rub the oregano lightly between your fingers, then mix it with the oil, garlic and chili in the bowl.
Fold the olives through the dressing until evenly coated and serve. If the table is not ready, cover and refrigerate them until serving.Fold the olives through the dressing until evenly coated and serve. If the table is not ready, cover and refrigerate them until serving.
