| 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
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Nutrition (calculated from recipe ingredients)
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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