We can’t encourage you enough to try this salad. The list of ingredients is not instantly inspiring but the result is fabulous!
You will have far too much dressing left over but it will keep in the fridge for up to 6 months and can be used on any salad (it will separate but just give it a good shake each time before serving).
Crushed olive salad – Insalata di olive verdi schiacciate – to serve 4-6
- 450g good quality green olives in brine
- 6 celery stalks, with leaves, all finely chopped
- the leaves from 10-12 stalks of mint, finely chopped
- 40ml dressing (see below)
- sea salt and freshly ground black pepper
FOR THE DRESSING (makes approx. 375ml):
- ½ tsp sea salt
- 3 tbsp red wine vinegar
- 2 tbsp white wine vinegar
- 300ml extra virgin olive oil
First make the dressing:
Put the salt into a bowl, then add the vinegars and leave aside for a minute or two to allow the salt to dissolve. Whisk in the olive oil and 2 tbsp of water until it emulsifies. Pour into a clean bottle and keep in the fridge (it should last for about 6 months); it will separate but just give the bottle a good shake before serving.
Drain the olives and pat dry with kitchen paper. Cut the flesh away from the stone (try slicing 3-4 times from end to end then carefully cutting away each segment). Put the olive pieces into a bowl and add the celery, celery leaves, and mint. Toss with 40ml of the dressing, season and serve.
(Original recipe from Georgio Locatelli’s Made In Sicily, Fourth Estate, 2011.)