| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
(7 ounces) large brine-cured green olives |
| 4 |
|
Small; tender celery ribs with leaves, finely chopped |
| 6 |
|
Anchovy fillets; soaked in water for 5 minutes, then drained |
| 1/2 |
ts |
Capers; (preferably salted), soaked in water 5 minutes, then drained |
| 1/8 |
ts |
Hot red pepper flakes; (up to 1/4) |
| 1 |
|
Garlic clove; peeled and thinly sliced |
| 1 |
ts |
Red wine vinegar; (up to 2) |
|
|
Olive oil |
INSTRUCTIONS
Adapted from ``Mediterranean Cooking,'' by Paula Wolfert (revised edition,
HarperCollins, 1994).
INSTRUCTIONS: Rinse the olives under cold running water and drain. Gently
crush each one with the side of a small cleaver. The skin and the pulp
should tear, but do not break the pit.
Finely chop together the celery, celery leaves, anchovies and capers.
Place the olives in a mixing bowl; add the chopped aromatics, red pepper
flakes and garlic. Add vinegar and enough oil to coat. Mix well.
Let stand at room temperature for about 2 hours.
Yields 2 cups.
©1998 San Francisco Chronicle Page 1/ZZ1
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Apr 19,
1998
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