Sicilian Green Olive Salad

June 11, 2014
3 Ratings
  • Serves 4
What You'll Need
  • 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.

See what other Food52ers are saying.

  • Ruby Claire
    Ruby Claire
  • Emiko
  • Juliebell
  • Dasha

5 Reviews

Juliebell August 9, 2015
We add thinly sliced carrots, torn tender ice berg lettuce, sliced celery and a smashed clove of garlic. I love the idea of the mint so will try that soon. These salads are delicious with buttered Italian bread.
Ruby C. December 21, 2014
do you think this would be good with celeric root? Perhaps cut julienned style?
Emiko December 21, 2014
Nice idea, I would definitely give it a try!
Dasha September 20, 2014
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.
TheAstonishing June 20, 2014
I'm going to toss in some boiled and cubed new potatoes, and top with crumbled feta. 'Cause that's how I roll.