| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Italian, Salads |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Large green olives w/ pits |
| 2 |
lg |
Red peppers, sliced |
| 2 |
|
Garlic cloves, minced |
| 1 |
|
Bunch celery, diced |
| 1 |
|
Carrot, sliced thin |
| 1 |
c |
Capers |
| 1/2 |
ts |
Fennel seed |
| 1 |
sm |
Onion, sliced |
| 1 |
tb |
Wine vinegar |
| 1 |
c |
Olive oil |
|
|
Salt/pepper |
INSTRUCTIONS
Pound each olive until broken so that the pis show but do not remove the
pits. Place in large bowl with the rest of the ingredients. Add salt to
taste only if needed. Mix well, cover and let stand in the refrigerator at
least 24 hours before serving. Olives will keep well in the refrigerator in
a jar for an indefinite time.
Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Sep
17, 1998
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