Yield: 1 Servings
|1½ cup||(7 ounces) large brine-cured green olives|
|4||Small; tender celery ribs with leaves, finely chopped|
|6||Anchovy fillets; soaked in water for 5 minutes, then drained|
|½ teaspoon||Capers; (preferably salted), soaked in water 5 minutes, then drained|
|⅛ teaspoon||Hot red pepper flakes; (up to 1/4)|
|1||Garlic clove; peeled and thinly sliced|
|1 teaspoon||Red wine vinegar; (up to 2)|
Adapted from ``Mediterranean Cooking,'' by Paula Wolfert (revised edition, HarperCollins, 1994).
INSTRUCTIONS: Rinse the olives under cold running water and drain. Gently crush each one with the side of a small cleaver. The skin and the pulp should tear, but do not break the pit.
Finely chop together the celery, celery leaves, anchovies and capers.
Place the olives in a mixing bowl; add the chopped aromatics, red pepper flakes and garlic. Add vinegar and enough oil to coat. Mix well.
Let stand at room temperature for about 2 hours.
Yields 2 cups.
©1998 San Francisco Chronicle Page 1/ZZ1 Posted to CHILE-HEADS DIGEST by Judy Howle <howle@...> on Apr 19, 1998