Olivettes, a typical dessert from Catania, are linked to an episode that happened to Sant'Agata while she was being led to martyrdom

Saint Agatha is a young martyr from Catania, venerated as the patron saint of the city of Catania. She was born in Catania in the 5rd century AD and from an early age she demonstrated an unshakable faith. Every year, in Catania, on February XNUMXth, her feast is celebrated in honor of her, with processions, religious and civil events and almond paste sweets which are called olivette.

These sweets are green and oval in shape prepared with almond paste or pistachios. Outside they are wrapped in sugar semolina or dark chocolate.

The olivettes take inspiration from a episode linked to Sant'Agata. When the saint was captured, while she was being transported to the place where she would suffer her martyrdom, he stumbled and to avoid falling he leaned on a olive Tree. That tree since then began to produce very large and juicy olives.

According to another version however, while fleeing from the guards he came across a wild olive tree and used it as a hiding place. The tree at that juncture not only gave her a shelter and a hiding place but also provided her with olives to use as sustenance.

It is not known which version is right, what is certain is that olives have always been associated with his figure. However, since they are truly a delicacy, why not try prepare them?

The recipe for Sant'Agata olives

- ingredients necessary are: 200 grams of almond flour, 200 grams of granulated sugar, 50 grams of water, 1 tsp of Maraschino or rum, green coloring to taste, 2-3 drops of vanilla flavour, 1 pinch of salt. Finally, to decorate you will need some cup sugar.

Pour sugar, water, vanilla flavoring and salt into a saucepan. Bring to eboiling the mixture, stirring occasionally and add the almond flour. Keep stirring for more 6 or 7 minutes. When the mixture has thickened, turn off the heat and add the liquor and dye.

At this point, let it cool and move it to a work surface, work it until it is homogeneous and form olives, shaping them with your hands. Make the petiole piercing one of the ends with a toothpick, dip them in granulated sugar and add one leaf to decorate.