Recipe: Sicilian-Style Olives (Ulivi Cunzati)
Appetizers and SnacksSICILIAN-STYLE OLIVES (ULIVI CUNZATI)
"Green olives dressed with celery, onion, olive oil, vinegar and fresh oregano."
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 teaspoons dried oregano)
1/3 cup olive oil
1 teaspoon red wine vinegar
Ground black pepper
Mix all ingredients including 1/2 teaspoon ground black 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.
*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.
Makes 8 servings
Source: Unknown
"Green olives dressed with celery, onion, olive oil, vinegar and fresh oregano."
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 teaspoons dried oregano)
1/3 cup olive oil
1 teaspoon red wine vinegar
Ground black pepper
Mix all ingredients including 1/2 teaspoon ground black 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.
*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.
Makes 8 servings
Source: Unknown
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