Sicilian olive salad (olive schiacciate)

8 Servings

Ingredients

Quantity Ingredient
2 pounds Large green olives w/ pits
2 larges Red peppers, sliced
2 Garlic cloves, minced
1 Bunch celery, diced
1 Carrot, sliced thin
1 cup Capers
½ teaspoon Fennel seed
1 small Onion, sliced
1 tablespoon Wine vinegar
1 cup Olive oil
Salt/pepper

Directions

Pound each olive until broken so that the pis show but do not remove the pits. Place in large bowl with the rest of the ingredients. Add salt to taste only if needed. Mix well, cover and let stand in the refrigerator at least 24 hours before serving. Olives will keep well in the refrigerator in a jar for an indefinite time.

Posted to MM-Recipes Digest by Paula <demoness@...> on Sep 17, 1998

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