Sicilian-Style Olives (Ulivi Cunzati)
appetizers, side dish, spring
24 large green Sicilian olives,
crushed lightly to expose pits
3 stalks celery hearts with leaves; medium diced
1 small red onion; medium diced
2 tablespoons minced fresh oregano
or 2 tsp. dried oregano
1/3 cup olive oil
1 teaspoon red wine vinegar
Ground black pepper
TO PREPARE AND SERVE: Mix all ingredients including 1/2 teaspoon pepper in a medium nonreactive bowl. Refrigerate, tossing occasionally, for 4 hours. (Can be refrigerated up to 2 days.) Serve the olives at room temperature.
NOTES : Green olives dressed with celery, onion, olive oil, vinegar and fresh oregano.
Green Sicilian olives are available at Italian markets and in the Italian section of many supermarkets. Crush the olives with a meat mallet or the flat surface of a chef's knife until they split and their pits are exposed. This will allow the flavors of the red onion, oregano, and vinegar to permeate the olives. 3802 0 2516 0 0 0 0 0 0
Contributor: Cook's Magazine June 1990
Yield: 8 servings
Preparation Time: 4:00
