Seasoned Olives

Recipe from Gabriella Becchina

Adapted by Amanda Hesser

Seasoned Olives
Stephen Lewis for The New York Times. Food stylist: Jill Santopietro.
Total Time
1 hour 10 minutes
Rating
4(16)
Comments
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Featured in: The Way We Eat; Low Food

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Ingredients

Yield:Serves 6
  • 3cups firm whole green olives (like lucques) in brine, drained
  • ¼cup extra-virgin olive oil
  • 2tablespoons chopped celery leaves
  • ½teaspoon minced garlic
  • 3tablespoons finely diced carrots
  • 3paper-thin slices lemon
  • Freshly ground black pepper
  • Salt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

182 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 1 gram protein; 941 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Using a meat pounder, crack the olives one by one, leaving the pits intact. Place the olives in a bowl. Stir in the oil, celery leaves, garlic, carrots and lemon. Season to taste with pepper and a dash of salt.

  2. Step 2

    Let sit for at least an hour. Serve at room temperature.

Ratings

4 out of 5
16 user ratings
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Comments

Fluff

Reminds me of the "Olives Cassées" (Broken olives) that my grandmother would make every season in Provence when fresh olives were in season. She would carefully crack the olives with her special brick, blanch them several times with fresh water, then brine them with bright fennel branches, thyme, and lemon zest, and lots of salt. The taste of childhood.

meinmunich

So very simple and so very good. Didn't understand the carrots but appreciated it when eating it. Thank you.

Andrew Smith

Indeed easy, and exceptional. I'll be returning to this quite often.

Fluff

Reminds me of the "Olives Cassées" (Broken olives) that my grandmother would make every season in Provence when fresh olives were in season. She would carefully crack the olives with her special brick, blanch them several times with fresh water, then brine them with bright fennel branches, thyme, and lemon zest, and lots of salt. The taste of childhood.

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Credits

Adapted from Gabriella Becchina, co-owner of Olio Verde olive oil.

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