Ripe Olive Chop Chop Recipe
Ingredients
| Ripe olives | 3 Can (10oz), chopped | |
| Celery | 1 1/2 Cup (16 tbs), finley chopped | |
| Dill pickle | 1 Cup (16 tbs), finely chopped | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Anchovy fillets, | 1 Can (10oz) | |
| Vegetable oil | 1/2 Cup (16 tbs) | |
| 1/4 cup wine vinegar or cider vinegar | ||
| Pepper | 1/4 Teaspoon | |
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.
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.
Chef
