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 Source: EatingWell Magazine, September/October 2014

Nancy Harmon Jenkins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

108 calories; 11 g total fat; 0.5 g saturated fat; 260 mg sodium. 26 mg potassium; 0.6 g carbohydrates; 1.6 g fiber; 0.1 g protein; 148 IU vitamin a iu; 3 mg vitamin c; 4 mcg folate; 43 mg calcium; 1 mg iron; 2 mg magnesium;