Olive piccanti
How to dress black & green olives, Italy-style
Olives in brine: how to make them taste better? There are a lot of ways to dress them. This is the method to have spicy olives. You'll need: green and black olives, garlic, fresh onions, oregano, chilli, white vinegar, olive oil, salt. The best for your Italian antipasto platter or your happy hour!
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- 250g (8 3/4 ounces) green pickled olives
- 250g (8 3/4 ounces) black pickled olives
- 2 garlic cloves
- Very little fresh onions
- Red chilli pepper
- Oregano
- 3 tablespoons extra virgin olive oil
- White vinegar
- Salt
- Time:
preparation: 10 minutes
cooking: no cooking
total: 10 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 304 (kCal) 16 % GDA (*) - 1273 (kJ)
Protein: 1.8 (g) 4 % GDA
Total fat: 32.6 (g) 47 % GDA
Total carbohydrate: 1.2 (g) 1 % GDA
Sugars: 1.2 (g) 2 % GDA
Spicy olive recipe
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 to your taste), 1 1/2 tablespoon olive oil, a garlic clove and a sprinkle of vinegar.
Stir accurately, taste and add other salt only if necessary.
Let them marinate 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 olive oil.
Stir very well, taste and add other salt only if necessary.
Let them marinate 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.
The author Loretta Sebastiani lives in Italy (IT)
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