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Cook Time:10 minsAdditional Time:30 minsTotal Time:40 minsServings:8Yield:2 cupsJump to Nutrition Facts
Cook Time:10 minsAdditional Time:30 minsTotal Time:40 minsServings:8Yield:2 cups
Cook Time:10 mins
Cook Time:
10 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:40 mins
Total Time:
40 mins
Servings:8
Servings:
8
Yield:2 cups
Yield:
2 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupsunpitted green olives2tablespoonsextra-virgin olive oil1medium stalk celery, coarsely chopped2clovesgarlic, peeled and thinly sliced1small fresh red or green chile pepper, thinly sliced3tablespoonschopped flat-leaf parsley, divided1teaspoonwhite-wine vinegar⅛teaspoondried oregano, preferably Sicilian or Greek
Cook Mode(Keep screen awake)
Ingredients
1 ½cupsunpitted green olives
2tablespoonsextra-virgin olive oil
1medium stalk celery, coarsely chopped
2clovesgarlic, peeled and thinly sliced
1small fresh red or green chile pepper, thinly sliced
3tablespoonschopped flat-leaf parsley, divided
1teaspoonwhite-wine vinegar
⅛teaspoondried oregano, preferably Sicilian or Greek
DirectionsRinse olives in a colander, tossing gently under running water, then dry on a kitchen towel. Transfer to a bowl, add oil and gently toss to coat.Add celery, garlic, chile, 2 tablespoons parsley and vinegar; toss again. Let the olives stand at room temperature for 30 minutes.Transfer to a serving platter and sprinkle with the remaining 1 tablespoon parsley and oregano, crumbling the oregano with your fingers to bring out the flavor.TipsMake Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 3 days. Let stand at room temperature for 30 minutes before finishing with Step 3.Originally appeared: EatingWell Magazine, September/October 2014
Directions
Rinse olives in a colander, tossing gently under running water, then dry on a kitchen towel. Transfer to a bowl, add oil and gently toss to coat.Add celery, garlic, chile, 2 tablespoons parsley and vinegar; toss again. Let the olives stand at room temperature for 30 minutes.Transfer to a serving platter and sprinkle with the remaining 1 tablespoon parsley and oregano, crumbling the oregano with your fingers to bring out the flavor.TipsMake Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 3 days. Let stand at room temperature for 30 minutes before finishing with Step 3.
Rinse olives in a colander, tossing gently under running water, then dry on a kitchen towel. Transfer to a bowl, add oil and gently toss to coat.
Add celery, garlic, chile, 2 tablespoons parsley and vinegar; toss again. Let the olives stand at room temperature for 30 minutes.
Transfer to a serving platter and sprinkle with the remaining 1 tablespoon parsley and oregano, crumbling the oregano with your fingers to bring out the flavor.
Tips
Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 3 days. Let stand at room temperature for 30 minutes before finishing with Step 3.
Originally appeared: EatingWell Magazine, September/October 2014
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Nutrition Facts(per serving)108Calories11gFat1gCarbs0gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
