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Add a photoServings: 4
Ingredients
- 1 c. Pimento olives, quartered or possibly sliced
- 1 c. Diced celery
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Red pepper flakes
- 2 Tbsp. Vinegar
- 2 tsp Finely chopped garlic
- 1 Tbsp. Fresh oregano -or possibly-
- 1 tsp Dry oregano
Directions
- Here is a recipe which I really like which combines olives and peppers. I saw it on an AM show, I think it was CBS This Morning, prepared by an Italian cookbook author. I think the name of her book was TRATORIA.(sp)
- Mix all ingredients and let stand for one hour in refrigerator to blend flavors.
- (A little bit goes a long way, but it keeps for up to 2 weeks in the refrigerator, even though the celery gets a bit soggy. For a smaller amount, use the smallest size jar of olives and adjust other ingredients accordingly.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 4 servings | |
| Calories 68 | |
| Calories from Fat 60 | 88% |
| Total Fat 6.83g | 9% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 77mg | 2% |
| Total Carbs 1.42g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.54g | 0% |
| Protein 0.28g | 0% |
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