This is a quick, easy way to prepare cured olives as part of an antipasto misto, or as nibble food at parties. Make more than you expect to need, because they will go quickly!
I saw these ate Pietro Morabito's stand in Torino's Salone del Gusto. The amounts of the other ingredients will depend upon how many olives you use (he was using 1-kilo, or roughly 2-pound bags), and the picture will give you an idea of the proportions.
I saw these ate Pietro Morabito's stand in Torino's Salone del Gusto. The amounts of the other ingredients will depend upon how many olives you use (he was using 1-kilo, or roughly 2-pound bags), and the picture will give you an idea of the proportions.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- Brine-cured olives, either black or green, and either pitted or not
- Finely Chopped Celery
- Garlic, peeled and chopped
- Bell peppers (Pietro Morabito uses sweet, but you could also mix in a few fresh hot peppers if you wanted), stemmed, seeded, ribbed and thinly sliced
- Olive oil
- Chopped fresh herbs of choice, for example parsley
Preparation:
"Mix everything together in a bowl," he told me, "let it rest for a few hours, and serve it forth with toothpicks on the side." The stand was mobbed, and this is definitely something you should consider for your next party, or even as a mixed antipasto. They'll go quickly!
