The Olivette Di Sant'Agata, are prepared near the feast of the Holy Mistress of the City of Catania. As the name suggests, they are olive-shaped sweets prepared with green almond paste to which liqueur is usually added.
These green oval-shaped sweets are linked to a miraculous event that occurred during Agata's life. One day, hunted by Quinziano's Roman soldiers, the tired and hungry girl stopped to catch her breath. It was then that, putting on her shoes again, Agata suddenly saw a small olive tree arise which in a very short time and inexplicably became large and loaded with olives.

This miraculous episode represents the fertility of the Earth. In fact, tradition has it that the olive trees of Sant'Agata are donated as a sign of good wishes for fertility and abundance.

Transfer the sugar (300g), the water, the vanilla aroma and a pinch of salt inside to a thick-bottomed steel saucepan.

We bring the contents of the saucepan to a boil, stir from time to time and wait for the sugar to dissolve completely. We are very careful, the mixture must not caramelize.

We lower the flame to the minimum and add the almond flour and the food coloring.

We mix thoroughly and over a very low heat let it cook for 6-7 minutes or until the mixture begins to thicken and detach from the edges and the bottom of the pan.

We remove from the heat and add the liqueur. We mix again.

We knead the mixture to obtain an elongated dough.

We take small portions from the dough and form balls by pressing them lightly and working them to give the typical shape of olives. We roll the olivette obtained in granulated sugar (the remaining 100 gr)

To simulate the attachment of the peduncle, we practice with a toothpick, a small hole in the upper part of the toggles. Transfer them to a large tray and let them dry at room temperature.

About the author

Francesca Pipia

My name is Francesca and I am 51 years old and I am a mother of two boys and guardian of two other boys (my grandchildren). I worked for 30 years in a bakery and I cultivated a love for good food and Sicilian traditions in the kitchen. The large family "forced" me to take action to cook for many people, also trying to follow an economic line that would satisfy everyone by spending as little as possible (as a good housewife and mother of a family) while trying to maintain taste and quality. As a hobby I sing in a gospel choir

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