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Sicilian Olive Salad
5 min prep time
16servings
Recipe by
Amy Riolo
Source
The Mediterranean Diabetes Cookbook, 2nd Edition
Photo by
Renee Comet
How to Make Sicilian Olive Salad
This cracked olive medley is a family favorite that is popular both in Calabria and Sicily. Sicilian Castelvetrano olives are becoming readily available in major supermarkets now, and if you have access to those, they are a great choice for this salad. Many Italian-American delis sell “Sicilian Colossal” olives, which also work well. You can toss a few tablespoons of this mixture into hot pasta in the winter, or chilled rice or quinoa in warner weather. It's also a great way to dress up ordinary vegetables, seafood, and meat.
This recipe comes from The Mediterranean Diabetes Cookbook.
5 min prep time
16servings
2 tbsp
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Step-By-Step Instructions:
- Place olives on a cutting board. Cover with a clean kitchen towel and smash them lightly with a meat hammer or the back of a skillet. (The objective is to slightly crush the olives.)
- Place olives in a bowl and stir together with remaining ingredients.
- Marinate salad for an hour at room temperature, or cover and chill in refrigerator for at least 1 day and up to 3 days. Bring salad to room temperature before serving.
Nutrition facts
16 Servings
-
Serving Size
2 tbsp
- Amount per serving Calories 60
-
Total Fat
6g
- Saturated Fat 0.8g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 160mg
-
Total Carbohydrate
3g
- Dietary Fiber 1g
- Total Sugars 1g
- Protein 0g
- Potassium 90mg
- Phosphorous 10mg
Ingredients
large green olives (rinsed well, drained, and rubbed dry)
1/2 lbs
celery (diced)
5 stalks
carrots (peeled and diced)
2
small red onion (diced)
1
garlic
3 clove
dried oregano
2 tsp
black pepper
1/2 tsp
crushed red pepper flakes
1/8 tsp
extra-virgin olive oil
1/4 cup
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