Sicilian Olive Salad

Sicilian Olive Salad
Source: The Mediterranean Diabetes Cookbook, 2nd Edition. Recipe Credit: . Photo Credit: Renee Comet.
Summary

This cracked olive medley is a family favorite that is popular both in Calabria and Sicily. Sicilian Castelvetrano olives are becoming readily available in major supermarkets now, and if you have access to those, they are a great choice for this salad. Many Italian-American delis sell “Sicilian Colossal” olives, which also work well. You can toss a few tablespoons of this mixture into hot pasta in the winter, or chilled rice or quinoa in warner weather. It's also a great way to dress up ordinary vegetables, seafood, and meat.
 

Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.

 

  • Prep time
    5 min
  • Servings
    16 Servings
  • Serving size
    2 tbsp
Nutrition Facts

Nutrition Facts

16 Servings

  • Serving Size
    2 tbsp
  • Amount per serving Calories 60

  • Total Fat 6g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 160mg
  • Total Carbohydrate 3g
    • Dietary Fiber 1g
    • Total Sugars 1g
  • Protein 0g
  • Potassium 90mg
  • Phosphorus 10mg

Choices/Exchanges: 1 1/2 Fat

Ingredients

Ingredients

  • large green olives (rinsed well, drained, and rubbed dry)
    1/2 lbs
  • celery (diced)
    5 stalks
  • carrots (peeled and diced)
    2
  • small red onion (diced)
    1
  • garlic
    3 clove
  • dried oregano
    2 tsp
  • black pepper
    1/2 tsp
  • crushed red pepper flakes
    1/8 tsp
  • extra-virgin olive oil
    1/4 cup
Directions

Directions

  1. Place olives on a cutting board. Cover with a clean kitchen towel and smash them lightly with a meat hammer or the back of a skillet. (The objective is to slightly crush the olives.)

  2. Place olives in a bowl and stir together with remaining ingredients.

  3. Marinate salad for an hour at room temperature, or cover and chill in refrigerator for at least 1 day and up to 3 days. Bring salad to room temperature before serving.

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