Sicilian-style olives

AT A GLANCE

  • Serves 6 people

  • 400 gm (3 cups) large green olives in brine
  • 3 inner stalks of celery, thinly sliced
  • 1 small carrot, thinly sliced
  • ½ Spanish onion, thinly sliced
  • 125 ml (½ cup) extra-virgin olive oil
  • 60 ml (¼ cup) white wine vinegar
  • 2 cloves of garlic, crushed
  • 1 tbsp dried oregano
  • 1 tsp dried chilli flakes (optional)
01   Coarsely crush olives using a wooden mallet or flat-bottomed cup. Remove pits and combine in a bowl with remaining ingredients. Stand for 2 hours for flavours to develop, season to taste with sea salt and freshly ground black pepper and serve. Marinated olives will keep in the refrigerator for up to 3 days, but must be brought to room temperature before serving.

Recipe:

ROSA MITCHELL

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

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