Back Matter: Sicilian-Style Mixed Olive Salad

Name: Basic Recipes: Sicilian-Style Mixed Olive Salad
Cuisine: Italian
Ingredients: olive oil, 3 tbsp; garlic, 1 clove, minced; chopped fresh oregano, 1 tsp; pimento-stuffed green olives, ¾ cup 5 oz/155 g), drained and coarsely chopped; mild pickled giardiniera (cauliflower, carrots, and cocktail onions), ⅓ cup (2 oz/60 g), drained and finely chopped; mild pickled giardiniera (cauliflower, carrots, and cocktail onions), ⅓ cup (2 oz/60 g), drained and finely chopped; small celery rib, 1, finely chopped; mild pickled giardiniera (cauliflower, carrots, and cocktail onions), ⅓ cup (2 oz/60 g), drained and finely chopped; mild pickled giardiniera (cauliflower, carrots, and cocktail onions), ⅓ cup (2 oz/60 g), drained and finely chopped

Preparation info

Difficulty
Easy

Appears in

Perfect Panini

By Jodi Liano

Published 2013

About

Ingredients

pimento-stuffed green olives, ¾ cup 5 oz/155 g), drained and coarsely chopped

Europe
Italy
Vegan
Gluten-free

Method

In a bowl, combine the olives, giardiniera, celery, garlic, and oregano. Add the oil and toss until combined. Let stand at room temperature for 30 minutes to allow the flavors to blend. (The olive salad can be refrigerated in an airtight container for up to 2 days; bring to room temperature before using.)