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Sicilian Marinated Olives
Sicilian Marinated Olives
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From: EatingWell Magazine, September/October 2014
In this easy appetizer recipe, olives are marinated (cunzate) to present as an antipasto. Try this with the plain green olives you buy from a supermarket olive bar. It will bring them to life in a whole new way
- By: Nancy Harmon Jenkins EatingWell Recipe Contributor
Ingredients 8 servings
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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 1½ cups unpitted green olives
- 2 tablespoons extra-virgin olive oil
- 1 medium stalk celery, coarsely chopped
- 2 cloves garlic, peeled and thinly sliced
- 1 small fresh red or green chile pepper, thinly sliced
- 3 tablespoons chopped flat-leaf parsley, divided
- 1 teaspoon white-wine vinegar
- ⅛ teaspoon dried oregano, preferably Sicilian or Greek
Preparation
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Active
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Ready In
- Rinse olives in a colander, tossing gently under running water, then dry on a kitchen towel. Transfer to a bowl, add oil and gently toss to coat.
- Add celery, garlic, chile, 2 tablespoons parsley and vinegar; toss again. Let the olives stand at room temperature for 30 minutes.
- Transfer to a serving platter and sprinkle with the remaining 1 tablespoon parsley and oregano, crumbling the oregano with your fingers to bring out the flavor.
- Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 3 days. Let stand at room temperature for 30 minutes before finishing with Step 3.
- Serving size: ¼ cup
- Per serving: 108 calories; 11 g fat(0 g sat); 2 g fiber; 1 g carbohydrates; 0 g protein; 4 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 148 IU vitamin A; 3 mg vitamin C; 43 mg calcium; 1 mg iron; 260 mg sodium; 26 mg potassium
- Carbohydrate Servings: 0
- Exchanges: 2 fat
