Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 on Apr 19, 1998
