Celery

Sicilian Green Olive Salad

by:
June 11, 2014
  • Serves 4
Ingredients
  • 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
In This Recipe
Directions
  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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Review
The Australian-Japanese cookbook author has lived in Florence (where a visit to a cheese farm once inspired her to start a food blog) for over 10 years with her Tuscan sommelier husband and two kids. Her third cookbook, Tortellini at Midnight, is out now.