RCI-SC.007.0227.001
Open Kitchen Insalata di Olive
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Butler Estate in Irving, Texas in 1988.
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- drained pimento-stuffed green olives coarsely chopped1 cup
- 4 cloves
- ribs celery finely chopped2 unit
- 1 tablespoon
- 2 teaspoons
- ½ teaspoon
- ¼ teaspoon
- ¼ teaspoon
- ½ teaspoon
- 1 teaspoon
Method
1
Drain and rinse the cured olives under cold water, then pat them dry with paper towels and place them in a medium mixing bowl.
2 minutes
2
Finely chop the garlic and zest the lemon, then add both to a small bowl along with the red wine vinegar, olive oil, oregano, and red pepper flakes.
5 minutes
3
Whisk the vinaigrette ingredients together until well combined, then season with salt and pepper to taste.
2 minutes
4
Pour the vinaigrette over the olives and toss thoroughly to ensure all olives are evenly coated.
2 minutes
5
Cover the bowl with plastic wrap or transfer the olive mixture to an airtight container.
1 minutes
6
Refrigerate the marinated olives for at least 30 minutes, or ideally up to 2 hours, to allow the flavors to meld and develop.
30 minutes
7
Remove the olives from the refrigerator and let them sit at room temperature for 10 minutes before serving to allow the olive oil in the dressing to liquefy.
10 minutes
8
Toss the salad once more, adjust seasoning with additional salt, pepper, or red pepper flakes as desired, and serve immediately.
1 minutes