(Black & green olives, Italy-style - Traditional recipe)

250 g (8 1/2 oz) green pickled olives
250 g (8 1/2 oz) black pickled olives
2 garlic cloves
Very little fresh onions
Red chilli pepper
Oregano
4 tablespoons extra virgin olive oil
White vinegar
Salt

Time:
preparation: 10 minutes
cooking: no cooking
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 304 (kCal) - 1273 (kJ)
Protein: 1.8 (g)
Total fat: 32.6 (g)
Total carbohydrate: 1.2 (g)
Sugars: 1.2 (g)

Drain the olives very well from their preserving juice without mixing them. Put them in two bowls according to their colour.
Season the green olives with a pinch of oregano, some little pieces of red chilli pepper (according your taste), 4 tablespoons olive oil, a garlic clove and a sprinkle of vinegar. Stir accurately, taste and add other salt only if necessary. Let them marinated almost for half a day in a fresh place before serving.
Season the black olives with the other garlic clove, some pieces of red chilli pepper, the whole onions (if you don’t find very little fresh onions, slice finely the onions you’ve bought) and the remaining of the olive oil. Stir very well, taste and add other salt only if necessary. Let them marinated almost for half a day in a fresh place before serving.

Note

- It’s a very tasty Italian antipasto but you can serve them in a cocktail party or in a refreshment too.
- It serves 4 in a single-course antipasto but if you combine this recipe with other ones it serves more people.
- You can also prepare marinated olives the day before.
- We didn't considered the fresh onions and garlic in the total calories; the amount of the onions is irrilevant and the garlic cloves are added only for seasoning the dish.

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(Black & green olives, Italy-style - Traditional recipe)

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