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Ingredientes
- 1 1/2 c. (7 ounces) large brine-cured green olives
- 4 sm , tender celery ribs with leaves, finely minced
- 6 x Anchovy fillets, soaked in water for 5 min, then liquid removed
- 1/2 tsp Capers, (preferably salted), soaked in water 5 min, then liquid removed
- 1/8 tsp Warm red pepper flakes, (up to 1/4)
- 1 x Garlic clove, peeled and thinly sliced
- 1 tsp Red wine vinegar, (up to 2) Extra virgin olive oil
Direcciones
- INSTRUCTIONS: Rinse the olives under cool running water and drain. Gently crush each one with the side of a small cleaver. The skin and the pulp should tear, but don't break the pit.
- Finely chop together the celery, celery leaves, anchovies and capers.
- Place the olives in a mixing bowl; add in the minced aromatics, red pepper flakes and garlic. Add in vinegar and sufficient oil to coat. Mix well.
- Let stand at room temperature for about 2 hrs.
- Yields 2 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 69g | |
| Calories 15 | |
| Calories from Fat 1 | 7% |
| Total Fat 0.13g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 92mg | 4% |
| Potassium 171mg | 5% |
| Total Carbs 2.76g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.15g | 1% |
| Protein 0.62g | 1% |
