Appetizers
Green Olives
Ingredients
- ¾ lb cracked cured green olives
- 1½ cup diced celery (1/4-inch dice)
- ½ cup finely chopped red onion
- ¾ tsp dried oregano
- fresh-ground pepper
- 4 tsp 4 to 5 extra-virgin olive oil
Method
- In a noncorrodible bowl, combine the olives, celery, onion, oregano, pepper and olive oil; stir to mix well.
- Let stand at least 30 minutes or up to 4 hours. For longer storage, cover and chill up to 1 week; bring to room temperature before serving.
Notes
One of two appetizers on the original card (the other, Fennel with Prosciutto and Parmesan, is now its own recipe). Makes 4 cups, 12 servings.
Original card
The recipe above was transcribed from this scan of Vera’s original card.