Ingredients

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

      169 calories; 18 grams fat; 2 grams saturated fat; 13 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 0 grams protein; 937 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 6

Preparation

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

1 hour 10 minutes

Dining and Cooking