Nana Rossetti – misc – Hope you will like this one also, it is one of the best misc. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Reduce your refined sugar intake. I ve got as much of a sweet tooth as anybody, but I try to keep it under control by using such sugar replacers as maple syrup, stevia and agave whenever possible such as in coffee and tea and indulging in the refined stuff only occasionally.
Ingredients (use vegan versions):
- 1 Jar of Shoprite Spanish Olives w/the pits
- Olive Oil–You can use vegetable/virgin/xtra virgin (anything goes!)
- 1 bag of celery stalks
- 1 medium onion (option to use how much you like!)
- 1 Spolette of vegan bread (optional)
- Salt, pepper, oregano, italian seasoning, to taste.
Directions:
Take the jar of olives and dump out the saline that they package
them in. Crack them (don”t mash or pulverize–one good swift
hit usually does it!) with the bottom of a glass or a mallet.
Now, if you prefer the olives salty, you can proceed, however,
I prefer to put them back into the jar and soak them in tap
water for another hour or two until the saltiness washes out
of them. Then, I put them in a bowl and set aside. Chop onio
and celery (as much as desired) salt and pepper it, and mix it
up a bit, then put in with olives. Pour oil on (don”t drown!),
enough so it cures the olives. The longer the olives sit, the
better they taste, however, don”t let it go for over 5-6 days!
This is one of my favorite dishes–Nana usually serves this
with a fresh spolette and we dip it in the oil! M-mm-M-MMMM!
Serves: ?
Preparation time: about a day?
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