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New in Cooking

Staub White and more

Insalata di Olive Verdi Schiacciate - Crushed Green Olive Salad

Serves: Makes 10 servings


  • 2 pounds Pitted Sicilian Nocellara del Belice Olives DOP Academia Barilla
  • 10 mint leaves, chiffonade
  • 10½ oz celery, julienne (about ½ bunch)
  • 3 tablespoons Extra Virgin Olive Oil Monti Iblei DOP Academia Barilla
  • Balsamic Vinegar from Modena Academia Barilla, to taste
  • Salt, to taste
  • Chili flakes, to taste


Crush the olives and soften in water for a couple of hours. Drain and dry them well; place in a bowl and add mint leaves and celery. Toss salad with oil, vinegar, salt and chili flakes to taste. Serve with toasted bread.

by Academia Barilla, adapted by the Sur La Table kitchen

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