Difference between revisions of "Open Kitchen Insalata di Olive"
RealRecipes (talk | contribs) m (Text replace - "* Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]" to "From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref>") |
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine ") |
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# Refrigerate covered for at least 2 hours before serving at room temperature. | # Refrigerate covered for at least 2 hours before serving at room temperature. | ||
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
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[[Category:Salad Recipes]] | [[Category:Salad Recipes]] | ||
[[Category:Green olive Recipes]] | [[Category:Green olive Recipes]] | ||
[[Category:Garlic Recipes]] | [[Category:Garlic Recipes]] | ||
[[Category:Celery Recipes]] | [[Category:Celery Recipes]] | ||
Revision as of 11:08, 5 May 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
Directions
- 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
