Ripe Olive Chop Chop Recipe

Summary

Preparation Time10 MinDifficulty LevelVery Easy
Health IndexHealthyServings12
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Canned chopped ripe olives6 3⁄4 Ounce (Three 2 1/4 Ounce Each Cans)
 Finely chopped celery1 1⁄2 Cup (24 tbs)
 Finely chopped dill pickle1 Cup (16 tbs) (About 4 Medium Size)
 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 114 Calories from Fat 99

% Daily Value*

Total Fat 11 g17.3%

Saturated Fat 1.4 g7.2%

Trans Fat 0 g

Cholesterol 2.5 mg

Sodium 491.8 mg20.5%

Total Carbohydrates 3 g0.9%

Dietary Fiber 1.1 g4.3%

Sugars 0.8 g

Protein 1 g2.2%

Vitamin A 3.3% Vitamin C 2.3%

Calcium 4% Iron 4.4%

*Based on a 2000 Calorie diet

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.
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