Ripe Olive Chop Chop Recipe

Summary

Preparation Time10 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Canned chopped ripe olives6 3⁄4 Ounce (3 Cans Of 2 1/4 Ounce Each)
 Finely chopped celery1 1⁄2 Cup (24 tbs)
 Finely chopped dill pickle1 Cup (16 tbs) (About 4 Medium Sized)
 Finely chopped onion1⁄2 Cup (8 tbs)
 Garlic1 Clove (5 gm), minced
 Canned anchovy fillets2 Ounce (1 Can)
 Vegetable oil1⁄2 Cup (8 tbs)
 Wine vinegar/Cider vinegar1⁄4 Cup (4 tbs)
 Pepper1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 228 Calories from Fat 198

% Daily Value*

Total Fat 23 g34.7%

Saturated Fat 2.9 g14.3%

Trans Fat 0 g

Cholesterol 5 mg

Sodium 983.5 mg41%

Total Carbohydrates 6 g1.9%

Dietary Fiber 2.2 g8.7%

Sugars 1.6 g

Protein 2 g4.5%

Vitamin A 6.6% Vitamin C 4.7%

Calcium 8.1% Iron 8.8%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a large serving bowl, combine olives, celery, dill pickle, onion and garlic.
2. Drain oil from anchovies over vegetables.
3. Finely anchovies and add to the bowl.
4. In a cup, combine vegetable oil, vinegar and pepper and whisk lightly to mix.
5. Pour over the contents of the bowl and toss everything lightly but thoroughtly.
6. Cover bowl with plastic wrap and refrigerate. Let marinate overnight or at least 4 hours to so that all flavors can blend.

SERVING
7. Serve the salad chilled.
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