Vegetables
Olive cunzate
Olive cunzate are green olives “dressed” Sicilian-style with extra virgin olive oil, garlic, celery, chilli, oregano and a little vinegar, left to marinate before serving.
CKContributed by The Castruriali Kitchen · CastrorealeSee all their recipes →Ingredients
- 400 glarge green olives, such as Nocellara del Belice
- 5 tbspCastruriali extra virgin olive oilThe olives sit in raw oil, so its flavour carries straight through.
- 1 tbspred wine vinegar
- 2 garlic cloves, thinly sliced
- 1 celery stick with leaves, thinly sliced
- 1 small carrot, finely diced (optional)
- 1 small red chilli, sliced or a pinch of chilli flakes
- 1 tspdried oregano
- a few mint leaves
Method
Prepare the olives. Rinse and drain the olives. If they are whole, press each one with the flat of a knife until it just cracks.
Dress. Toss the olives with the garlic, celery, carrot if using, chilli, oregano and torn mint. Add the vinegar and oil and mix well.
Marinate. Cover and leave for at least 2 hours or overnight in the fridge, stirring once or twice. Bring to room temperature before serving.