Chef's Recipes

Sicilian-style olives

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

By Rosa Mitchell
  • Serves 6
  • 10 mins preparation
Sicilian-style olives
Sicilian-style olives

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


  • 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)


  • 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.
  • Author: Rosa Mitchell