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 bowl toss olives, celery, dill pickle, onion and garlic lightly to mix.
2. Into olive mixture drain oil from the anchovies
3. Make tiny pieces out of the anchovies into and toss well in with vegetable oil, vinegar and pepper to mix.
4. Cover and chill for several hours or overnight to season and blend flavors.
SERVING
5. Serve cold with the desired garnish.
1. In a large bowl toss olives, celery, dill pickle, onion and garlic lightly to mix.
2. Into olive mixture drain oil from the anchovies
3. Make tiny pieces out of the anchovies into and toss well in with vegetable oil, vinegar and pepper to mix.
4. Cover and chill for several hours or overnight to season and blend flavors.
SERVING
5. Serve cold with the desired garnish.
Chef
