Name: Sicilian-style olives
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 400 gm large green olives in brine (3 cups); 3 inner stalks of celery, thinly sliced; 1 small carrot, thinly sliced; ½ Spanish onion, thinly sliced; 125 ml extra-virgin olive oil (½ cup); 60 ml white wine vinegar (¼ cup); 2 cloves of garlic, crushed; 1 tbsp dried oregano; 1 tsp dried chilli flakes (optional)

Sicilian-style olives

Australian Gourmet Traveller recipe for Sicilian-style olives by Rosa Mitchell from Melbourne restaurant Journal Canteen.

Serves 6

Prep

10M

For this recipe, it is better to use unpitted olives as they have more flavour and texture.

Ingredients

400 gm large green olives in brine (3 cups)

3 inner stalks of celery, thinly sliced

1 small carrot, thinly sliced

½ Spanish onion, thinly sliced

125 ml extra-virgin olive oil (½ cup)

60 ml white wine vinegar (¼ cup)

2 cloves of garlic, crushed

1 tbsp dried oregano

1 tsp dried chilli flakes (optional)

Method

Main

1.Coarsely crush olives using a wooden mallet or flat-bottomed cup. Remove pits and combine in a bowl with remaining ingredients. Stand for 2 hours for flavours to develop, season to taste with sea salt and freshly ground black pepper and serve. Marinated olives will keep in the refrigerator for up to 3 days, but must be brought to room temperature before serving.

Rosa Mitchell

Styling by Emma Knowles