Sicilian Green Olive Salad

By • June 11, 2014 • 2 Comments

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Serves 4

  • 2 cups (about 200 grams or 7 ounces) good quality green olives
  • A handful of celery leaves (from 2 to 3 stalks)
  • A handful of mint leaves
  • 4 to 5 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper
  1. Drain the olives and pat them dry. With the help of the side of a large knife and the palm of your hand on top, squash the olives one or two at a time to release the pits. Peel away the flesh of the olives, and place them in a bowl. Discard the seeds.
  2. Roughly chop the celery leaves and tear up the mint leaves and add to the olives.
  3. Season with a generous amount of olive oil, a splash of red wine vinegar, a pinch of salt, and a few twists of pepper.
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10 days ago Dasha

This was just great! What a wonderful and unexpected dish. It's more an appetizer than a salad course, but still.
Also, at the end of the meal we mixed it with arugula and lemon juice salad, and then it was amazing too.

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3 months ago TheAstonishing

I'm going to toss in some boiled and cubed new potatoes, and top with crumbled feta. 'Cause that's how I roll.