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CATEGORY CUISINE TAG YIELD
Grains Italian Italian, Salads 8 Servings

INGREDIENTS

2 lb Large green olives w/ pits
2 Red peppers, sliced
2 Garlic cloves, minced
1 Bunch celery, diced
1 Carrot, sliced thin
1 c Capers
1/2 t Fennel seed
1 Onion, sliced
1 T 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

A Message from our Provider:

“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 253
Calories From Fat: 240
Total Fat: 27.2g
Cholesterol: 0mg
Sodium: 522.7mg
Potassium: 72.8mg
Carbohydrates: 3.1g
Fiber: 1.1g
Sugar: 1g
Protein: <1g


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