Spicy crushed olives with pistachios from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 287) by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dgiles on December 20, 2022

    I didn't have Castelvetrano olives, so I used a mix of Kalamata and black oil-cured olives. Excellent flavor. I'm going to serve a tablespoon alongside Fregola Sarda.

  • Jviney on November 25, 2022

    This was really lovely, mild but flavorful and beautiful textures. I made it about two hours before serving and let it sit. I’ll make it again.

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