Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Olive Schiacciate (Sicilian Olive Salad)




Source of Recipe


Internet


List of Ingredients




2 lbs. Sicilian olives
2 garlic cloves, minced
1 head celery, diced
1 cup capers
1 small onion, sliced
1 cup extra virgin olive oil
2 large red peppers (cut in pieces)
1 carrot, sliced thin
1/2 tsp. fennel seed
1 Tbsp. wine vinegar
salt/pepper


Recipe



Pound each olive until cracked so the pit shows, but do not remove
the pits. Place in large bowl and add all ingredients. Add salt only
if needed. Mix well, cover and let stand in a cool place at least
24 hours before serving. Olives keep in a jar in the refrigerator
for an indefinite time.