Difference between revisions of "Open Kitchen Insalata di Olive"
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* 1 teaspoon freshly ground [[pepper]] to taste | * 1 teaspoon freshly ground [[pepper]] to taste | ||
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# Combine all ingredients in a bowl and toss to combine. | # Combine all ingredients in a bowl and toss to combine. | ||
# Refrigerate covered for at least 2 hours before serving at room temperature. | # Refrigerate covered for at least 2 hours before serving at room temperature. | ||
Latest revision as of 17:09, 29 June 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Butler Estate in Irving, Texas in 1988. From "Catsrecipes Y-Group"[1]
Ingredients
- 1 cup drained pimento-stuffed green olives coarsely chopped
- 4 cloves garlic finely chopped
- 2 ribs celery finely chopped
- 1 tablespoon extra virgin olive oil
- 2 teaspoons red wine vinegar
- ½ teaspoon grated lemon zest
- ¼ teaspoon dried oregano
- ¼ teaspoon hot red pepper flakes
- ½ teaspoon salt
- 1 teaspoon freshly ground pepper to taste
Procedures
- Combine all ingredients in a bowl and toss to combine.
- Refrigerate covered for at least 2 hours before serving at room temperature.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
