This is a rather unusual olive antipasto from Lazio. You'll need:
Ingredients:
- 2 1/4 pounds (1 k) freshly picked black olives
- 2 tablespoons of capers, either salted or preserved in brine
- A hot pepper, shredded
- 6 salted sardine filets (the kind one can buy from a delicatessen)
- Olive oil
- 3 ounces (80 g) salt for every quart (liter) of water used in making the brine
Preparation:
Put the olives in a jar. Bring water sufficient to cover them to a boil, add the salt and stir it until it dissolves, then let the mixture cool and pour it over the olives. Cover them and put them in a cool dark place to sit for a month, shaking the jar daily.
When you decide to eat them (they'll be perfect for a party), wash them well and put them in a salad bowl. Add the remaining ingredients, drizzle liberally with olive oil, and serve with crusty bread. A very tasty antipasto!
When you decide to eat them (they'll be perfect for a party), wash them well and put them in a salad bowl. Add the remaining ingredients, drizzle liberally with olive oil, and serve with crusty bread. A very tasty antipasto!
