| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Salad | 4 | Servings | |
INGREDIENTS
| 1 | c | Pimento olives; quartered or sliced |
| 1 | c | Diced celery |
| 2 | tb | Olive oil |
| 1 | tb | Red pepper flakes |
| 2 | tb | Vinegar |
| 2 | ts | Finely minced garlic |
| 1 | tb | Fresh oregano -or- |
| 1 | ts | Dried oregano |
INSTRUCTIONS
Date: Thu, 8 Feb 1996 17:53:57 -0600 From: Judy Howle <howle@EbiCom.net> Here is a recipe that I really like that combines olives and peppers. I saw it on an AM show, I think it was CBS This Morning, prepared by an Italian cookbook author. I think the name of her book was TRATORIA.(sp?) Mix all ingredients and let stand for one hour in refrigerator to blend flavors. (A little bit goes a long way, but it keeps for up to 2 weeks in the refrigerator, even though the celery gets a bit soggy. For a smaller amount, use the smallest size jar of olives and adjust other ingredients accordingly.) CHILE-HEADS DIGEST V2 #236 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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