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Sicilian-style olives

You'll need

400 gm (3 cups) large green olives in brine 3 inner stalks of celery, thinly sliced 1 small carrot, thinly sliced ½ Spanish onion, thinly sliced 125 ml (½ cup) extra-virgin olive oil 60 ml (¼ cup) white wine vinegar 2 cloves of garlic, crushed 1 tbsp dried oregano 1 tsp dried chilli flakes (optional)


  • 01
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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