Sicilian
Olive Salad
Recipe by Penna, Gourmet
Olives & Olive Products
Made
with:
Penna - Spicy Sicilian Olives and
California Extra Virgin Olive Oil
Ingredients:
2
tbls. Spicy Sicilian Olives
Either whole or pitted and drain the brine. If you use
whole olives you must crack the olives with a heavy object
so the olives will absorb the marinade.
1/2
Onion (cut into half-inch pieces)
Blanch in enough water to cover with one heaping tablespoon
of sugar to the blanching water, this will make the onions
sweet and reduce the heat of the onion.
1
Large Carrot (sliced on the bias as thin as possible)
1/2 Red Bell Pepper (sliced into very thin strips)
3 tbls. Italian Parsley (course chopped)
Procedures:
1. Finish
the marinade with 2 tablespoons of good quality red wine
vinegar (preferably stronger than 5%) and 4/tbls. Extra
Virgin Olive Oil
2. Add marinade
to the mixture of olives and vegetables and let sit at
room temperature for at least eight hours to absorb the
flavors. The vinegar will wilt the fresh vegetables, but
the crispness will remain.
|
