Name: Sicilian-style olives
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 400 gm large green olives in brine (3 cups); 3 inner stalks of celery, thinly sliced; 1 small carrot, thinly sliced; ½ Spanish onion, thinly sliced; 125 ml extra-virgin olive oil (½ cup); 60 ml white wine vinegar (¼ cup); 2 cloves of garlic, crushed; 1 tbsp dried oregano; 1 tsp dried chilli flakes (optional)

Sicilian-style olives

Australian Gourmet Traveller recipe for Sicilian-style olives by Rosa Mitchell from Melbourne restaurant Journal Canteen.

For this recipe, it is better to use unpitted olives as they have more flavour and texture.

Ingredients

400 gm large green olives in brine (3 cups)

3 inner stalks of celery, thinly sliced

1 small carrot, thinly sliced

½ Spanish onion, thinly sliced

125 ml extra-virgin olive oil (½ cup)

60 ml white wine vinegar (¼ cup)

2 cloves of garlic, crushed

1 tbsp dried oregano

1 tsp dried chilli flakes (optional)

Method

Main

1.Coarsely crush olives using a wooden mallet or flat-bottomed cup. Remove pits and combine in a bowl with remaining ingredients. Stand for 2 hours for flavours to develop, season to taste with sea salt and freshly ground black pepper and serve. Marinated olives will keep in the refrigerator for up to 3 days, but must be brought to room temperature before serving.

Rosa Mitchell

Styling by Emma Knowles

Ingredients

Method

Main

Related stories