Olive Cunzati

Posted By | Posted On Mar 02, 2011

 

In Sicily, brightly painted stalls often sell olives dressed in a sort of salad. These allow for a little diversion from the simple store bought olives. Here are 3 different preparations; one for green olives and two for black (ripe) olives.

OLIVE NERE CONDITE #1:

  • 1 lb. ripe olives
  • 2 large garlic olives
  • rind of 1 orange, cut into strips without pith
  • rind of 1 lemon, cut into strips without pith
  • juice of 2 large lemons, or more
  • 2-3 T. fennel seeds

Taste the olives. If they are too salty, soak them in water for about 1 hr. Place the olives in a glass jar with a tight-fitting lid. Add all the other ingredients. Stir with a fork to mix.

Let stand for at least 12 hrs. at room temperature, shaking occasionally, or at least 24 hrs. in the refrigerator.

OLIVE NERE CONDITE #2:

  • 1 lb. black oil – cured olives
  • 1/4 C. rosemary, fresh leaves stripped from branches
  • rind of 1 orange removed with a zester
  • 3 large garlic cloves, peeled and minced
  • Olive Oil

Mix the olives with just enough olive oil to coat them. Add all the other ingredients. Place in a bowl. Best if allowed to marinate at room temperature for about 6 hrs. prior to serving. The olives may be warmed in a heavy skillet over medium heat or in a microwave prior to serving.

OLIVE VERDI CONDITE:

  • 1 lb. green olives, cracked or crushed slightly with a heavy object (may also be pitted)
  • celery, 2 ribs including outer leaves, cut into small pieces (the heart of the celery with its leaves is preferred)
  • 2 carrots, peeled and sliced
  • 1/2 sweet green pepper, cut into small pieces
  • 2 carrots, peeled and sliced into small disks
  • 1/2 sweet green pepper, cut into small pieces
  • 1 T. oregano
  • 1/4 – 1/2 tsp. dried crushed hot pepper
  • 1/2 C. olive oil or more to taste
  • 1 T. wine vinegar

Mix all ingredients together and allow to marinate at room temperature for several hours before serving.

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