Sicilian Olive Salad

 Sicilian Olive Salad


  • 5 lbs. Penna Whole Sicilian Olives (already cured, available in bulk)
  • 1/2 Tbs. Anise
  • 1 Tbs. Crushed Red Pepper
  • 3 oz. Wine Vinegar (or substitute for your favorite flavor of Vinegar)
  • 5 oz. Olive Oil
  • 1/2 Large Onion (chunked)
  • 1/2 Large Red Bell Pepper (chunked)
  • 3 Large Carrots (peeled)


  • Start by cracking your olives, this step is explained in the video below, this is to allow the marinade to more completely flavor the olives.
  • add olives, onions, red bell pepper, carrots, anise and crushed red pepper to large bowl.
  • combine olive oil and vinegar then pour over olive salad mix.
  • Gently stir ingredients until you have a nice mixture of marinade and seasonings.
  • This should be stored in the refrigerator for four days prior to serving. Shake the container a couple times a day to mix the marinade and keep in from settling at the bottom.

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