Marinated olives, Sicilian
Olives prepared in this way are traditional in Sicily, where they are called Marinated olives, Sicilian. The longer the olives are immersed in the marinade, the stronger their flavor, but they are equally delicious served almost immediately after being seasoned. Add a handful of these olives to each plate of cold cuts for a simple starter.
14 oz. (400 g) green olives in brine,
2 tablespoons chopped fresh dill
4 cloves of garlic, peeled and squashed,
15 fresh mint leaves, salt
4 oz. (115 g) celery stalks with leaves, chopped
6 tablespoons extra virgin olive oil
8 tablespoons of red wine vinegar,
1/2 hot pepper, seeded and finely chopped
Drain the olives, then put them in a sturdy plastic bag and close it with a knot.
Put the bag on the work surface and lightly crushed olives hovering rolling pin (it is more convenient than grind), then put the olives out of the bag in a bowl.
Add the dill, garlic, mint and a pinch of salt, then cover with water. Soak for at least 1 hour, up to a maximum of 3 days. Drain, add the celery, olive oil and vinegar, and finally the chopped chili. Mix everything together and serve or stored until use.