Olives Scaciati

Photo: Tina Cornett; Styling: Buffy Hargett
Double the recipe--as we did here--for a dramatic presentation that will feed a large group.

Yield:

Makes 6 cups

Recipe from


Ingredients

2 pounds large, unpitted green olives
2 cups 1/2-inch celery pieces with leaves
3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons dried oregano
1 teaspoon pepper
3/4 teaspoon dried crushed red pepper
6 garlic cloves, coarsely chopped

Preparation

Wash olives, and drain. Gently pound each olive with a wooden mallet to open. (Don't mash, and don't remove pit.) Place olives and celery in a large bowl.

Whisk together olive oil and next 5 ingredients until blended; pour over olive mixture, tossing to coat. Cover and chill 8 hours. Refrigerate up to 1 month. Serve at room temperature.

Note:

November 1999