Sicilian Stuffed Olives

by Linda Carucci

I must warn you: There is nothing mild, meek, or understated about these garlicky, anchovy-stuffed olives. Here I've adapted a recipe from a dear friend, my late brother-in-law's mother, Mary Terry. Mary's family comes from Sicily, the land of olives and anchovies. To augment and brighten the Sicilian flavors here, I've added lemon zest, but it's certainly optional. Serve Sicilian Stuffed Olives with cocktails, or add them to an antipasto platter or holiday buffet. They will keep, refrigerated, for several weeks.

Secrets:

·        I find it easier to remove and discard the stuffing from olives that are filled with pimentos or garlic, than to pit them myself. But if you can find pitted, large green olives, use them instead. Look for "queen" Sevillano olives from Spain at Trader Joe's and well-stocked supermarkets, or choose the largest stuffed green olives you can find. Depending on the size of the olives, you'll get from 30 to 48 pieces per 16-ounce jar, or 2 to 3 cups drained olives. The number of olives you have determines the number of anchovies you'll need.

·        If you notice a green germ growing inside your garlic, remove it before mincing the garlic. This germ is part of the natural life cycle of a garlic clove, and is most often found in garlic that has been stored over the winter. It's not toxic, but has a bitter taste and can be hard to digest, especially when the garlic isn't cooked (as in this recipe).

Makes 2 1/2 to 4 dozen pieces, depending on the size of the olives

16-ounce jar large, stuffed, "queen" green olives (see Secret)

1/3 cup dry bread crumbs

About two 2-ounce cans flat anchovies packed in olive oil

1/4 cup chopped celery leaves (use light green leaves from a few center stalks)

1 tablespoon minced garlic (see Secret)

2 teaspoons boldly flavored extra virgin olive oil (optional)

Drain olives. Use a cocktail pick or crab fork to remove pimento or garlic stuffing. Discard pimentos or garlic, or reserve for another use. Count olives and set aside.

Place bread crumbs in a small bowl. Set aside.

Remove anchovies from one of the cans, reserving the packing liquid. Cut anchovies in half widthwise, separate, and count them. You'll need one anchovy half for each olive. If necessary, open the second can of anchovies and cut more anchovies, reserving the oil. Drizzle the oil from just one of the anchovy cans over the bread crumbs. Mix with your fingers to combine.

Roll an anchovy half in the bread crumb mixture, using your fingers to pack it with crumbs. Push anchovy, tapered side first, into the hole in an olive, as far as the anchovy will go. Repeat stuffing the remaining olives with coated anchovies. Reserve remaining bread crumbs.

Lightly sprinkle the bottom of a 1-quart glass or plastic container with some of the bread crumbs, celery leaves, and minced garlic. Arrange a layer of stuffed olives on top of the garlic. Sprinkle with some of the garlic, celery leaves, and bread crumbs. Repeat layering olives, garlic, celery leaves, and bread crumbs, ending with a layer of bread crumbs. If you opened the second can of anchovies, drizzle the olive oil from that can all over the layered olives. Otherwise, drizzle olives with boldly flavored extra virgin olive oil.

Cover tightly and refrigerate for at least 48 hours for the flavors to meld. As the olives sit, the bread crumbs and celery leaves will soften and stick to the olives. Serve with toothpicks. Cheers!

Copyright 2003, Linda Carucci. All rights reserved.