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
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Nutritional Information
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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
- 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.
- Let sit for at least an hour. Serve at room temperature.
1 hour 10 minutes
Dining and Cooking