Sicilian Olive Salad
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.
This recipe comes from The Mediterranean Diabetes Cookbook.
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- Prep time
- 5 min
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- Servings
- 16 Servings
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- Serving size
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2 tbsp
Ingredients
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large green olives (rinsed well, drained, and rubbed dry)
- 1/2 lbs
- 227 g
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celery (diced)
- 5 stalks
- 5 stalks
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carrots (peeled and diced)
- 2
- 2
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small red onion (diced)
- 1
- 1
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garlic
- 3 clove
- 3 clove
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dried oregano
- 2 tsp
- 2 tsp
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black pepper
- 1/2 tsp
- 1/2 tsp
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crushed red pepper flakes
- 1/8 tsp
- 1/8 tsp
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extra-virgin olive oil
- 1/4 cup
- 1/4 cup
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Directions
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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.)
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Place olives in a bowl and stir together with remaining ingredients.
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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.