Stimpirata dressing
Photography by Photograph by Minka Firth.
INGREDIENTS
3 tablespoons olive oil
2 stalks celery, finely sliced
1⁄2 red onion, finely chopped
2 cloves garlic, crushed
50 grams stuffed green olives, halved
2 tablespoons capers
3 tablespoons red wine vinegar
1⁄2 teaspoon brown sugar
2 tablespoons chopped oregano
3 tablespoons pinenuts, toasted
METHOD
Heat the oil in a sauté pan over medium heat. Add the onion and celery and cook until soft. Add the garlic, olives and capers and cook for another 2 minutes. Stir in the vinegar, sugar and the oregano, allowing the vinegar to bubble up. Remove from the heat, check for seasoning and add the pinenuts.
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