The olives are not really crushed? Would they be good crushed, and the stones removed that way, and then chopped? Or is all the precise cutting worth it? Maybe Bryan should answer that.
Nancy- Yeah, I know. No crushing. Chopped? Maybe something was lost in translation. I don’t think you actually want to crush anything, it would ruin the texture. You just want the olives diced. Buying high quality pitted olives will make this a breeze.
Silliness ! Smack those olives to get the pit out and then cut them to size. It is a rustic salad after all. Put it on the table with some chunks of bread and a flask of oil and mangia mangia !
Ha, Josie! I like your style, but I am not convinced you want soft edges on those olives. It would be fine, but texture is pretty important here and I liked the dice.
The combination of olives and celery together is magical. One of the best salads I’ve ever eaten was a similar one in a small, family-owned Italian restaurant in Jackson Heights, NY. The only table left was the last one at the back of the long, crowded space, by the kitchen doors and underneath the rickety shelf of cleaning supplies (I clearly remember seeing a bottle of Clorox and a can of Comet leaning precariously overhead)…I was presented with a rough-chop of romaine, celery leaves and celey, black and bitter cracked green olives in EVOO and sharp red wine vinegar. Served with bread that was warm, crusty and tender-crumbed, it was a revelation. I’ve recreated it many times. I’m thankful for your post; now I have a new version to try.
This is very Sicilian. I ate it at my grandmother’s house every time we went over for dinner. It always was served with the main course — after pasta — and was eaten to promote digestion. It was a lot chunkier. Big slices of celery and the olives were just smashed on the side with a knife. You had to deal with the pits yourself. Simply dressed and always slightly bitter. I make it for my own kids who think it’s just weird. But someday….
I’m with everyone in thinking this salad sounds amazing and unexpected and delicious. It’s inspiring in so many ways, and I just LOVE that it features oft-forgotten celery.
I love this. I made it with good pitted olives in about 5 minutes (don’t tell Bryan)–but I quite like Susan’s suggestion above of serving it with smashed, pit-in olives. I agree with Tim that I did like the cut-edge texture here, but when I’m cooking I also enjoy any opportunity to make my eaters do some of the work.
thanks for sharing this recipe. it came right on time, because i harvested a lot of celery and had no idea what to do with such an amount. and what shall i say, the salad was super delicious. great combination. we liked a lot!
This looks delicious. I can get good pitted olives at my local store so this is definitely on the cards. Do you think it might work OK with black olives instead, as there are a couple of fusspots I happen to know?
Stephen- I can’t recommend it. I think green olives vibe better with celery, but also the beautiful green color! But it would not be bad. If you try it, let us know how it turns out.
This is lovely, thank you for sharing such a great blog. This salad reminds me of a “pea salad” that my Mississippian grandmother-in-law makes. She includes celery, green olives, peas, and hard boiled eggs. I think that’s everything… I think maybe I am forgetting something but that’s the basics. Sometimes mayo based and sometimes olive oil based dressing. Thought you might find it interesting.
just found you through happy yolks…this salad looks great, I have my own Bryan and he is called Chris, he does precision way better than me..we all need a Bryan…trouble is its his 40th and I want to surprise him with a bunch of never eaten before dishes so i will have to chop solo
I meant to tell you about it, but totally forgot: made this recipe straight away. My family are not celery lovers, they actually claim they are allergic to celery. So when I cook with the ‘forbidden’ ingredients, I just don’t tell them what’s inside and also usually come up with some fancy Italian names. So the feedback about this salad was: “Wow, this is amazing!”
Thanks for sharing and inspiring. Your passionate follower, Tara
This looks wonderfu — eager to try soon, even though it is not summer. One question: I absolutely cannot abide mint. Can you think of another herb that would meld well with the celery/olives? Italian parsley, or is that too bland?
Made this last night and served in on grilled baguette that had been brushed with garlic. Everyone loved it! The mixture can be made several hours ahead and refreshed with the mint at the last minute. Thanks!
I despise celery. I loved this salad. Here’s to food that makes you think! I paired this with seared, herbed fish and citrus with red rice. it was beautiful. My girlfriend loved it as well.
THANK YOU
nancy says:
October 3rd, 2012 at 12:38 pm
The olives are not really crushed? Would they be good crushed, and the stones removed that way, and then chopped? Or is all the precise cutting worth it? Maybe Bryan should answer that.
The salad looks delicious.
Rebecca Richmond says:
October 3rd, 2012 at 12:40 pm
I would have never thought of this one, but it’s going on my grocery list this week. It really is the simplist dishes that stick with you isn’t it?!
Tim says:
October 3rd, 2012 at 12:49 pm
Nancy- Yeah, I know. No crushing. Chopped? Maybe something was lost in translation. I don’t think you actually want to crush anything, it would ruin the texture. You just want the olives diced. Buying high quality pitted olives will make this a breeze.
Daniel says:
October 3rd, 2012 at 1:55 pm
So green but looks so good!
josie says:
October 3rd, 2012 at 2:18 pm
Silliness ! Smack those olives to get the pit out and then cut them to size. It is a rustic salad after all. Put it on the table with some chunks of bread and a flask of oil and mangia mangia !
Tim says:
October 3rd, 2012 at 2:26 pm
Ha, Josie! I like your style, but I am not convinced you want soft edges on those olives. It would be fine, but texture is pretty important here and I liked the dice.
Caroline Shields says:
October 3rd, 2012 at 2:30 pm
I am all about “assembling recipes!” This one looks fab! Hope all is well!
katy says:
October 3rd, 2012 at 4:01 pm
Although it’s now October, northern California is sweltering. All I want is to eat cool and crunchy green things doused in vinegar. Perfect timing!
T. Erne says:
October 3rd, 2012 at 5:35 pm
My mouth literally started watering reading the ingredients….I love olives :-)
Kristen says:
October 3rd, 2012 at 6:00 pm
Do you think this could be made into a meal with tuna? :)
Tim says:
October 3rd, 2012 at 6:31 pm
Hey Kristen- Sure! The challenge will be making it not look gross. I would use a nice poached tuna in large chunks. Let me know how it turns out.
ileana says:
October 3rd, 2012 at 6:38 pm
Baby corn! Yikes.
jenny says:
October 3rd, 2012 at 8:23 pm
did you use castelvetrano olives for this? those are my favorite. also, I’ve never seen celery that bright green. it’s gorgeous!!
Tim says:
October 3rd, 2012 at 8:26 pm
Hey Jenny, I had a mix of green olives but some of them were castelvetrano, I like them too. Yeah, it was some beautiful celery! : )
Kristen says:
October 3rd, 2012 at 8:39 pm
Will do! :)
Julia | JuliasAlbum.com says:
October 3rd, 2012 at 9:37 pm
Olives and celery? Hmm, never tried that combination before. I am so hungry now anyway, I’ll eat anything. :)
Rima says:
October 4th, 2012 at 7:59 am
Red onions would be good with this too, methinks.
Alicia says:
October 4th, 2012 at 10:24 am
We have way too much celery growing in our garden! This recipe is perfect!
Heidi says:
October 4th, 2012 at 4:59 pm
The green bean salad from that book is also really lovely – I think it’s called summer salad – green beans, olives, anchovies, tomatoes . . .
Pam @ Sticks Forks Fingers says:
October 4th, 2012 at 5:19 pm
Those are some mad crazy knife skilz, Bryan.
Erin @ bigsislittledish says:
October 4th, 2012 at 5:56 pm
Hooray! I can’t wait to try this. Celery is such an underrated vegetable. I bet that Cerignola olives would be good.
Vindaloo Tiramisu says:
October 5th, 2012 at 3:19 am
The combination of olives and celery together is magical. One of the best salads I’ve ever eaten was a similar one in a small, family-owned Italian restaurant in Jackson Heights, NY. The only table left was the last one at the back of the long, crowded space, by the kitchen doors and underneath the rickety shelf of cleaning supplies (I clearly remember seeing a bottle of Clorox and a can of Comet leaning precariously overhead)…I was presented with a rough-chop of romaine, celery leaves and celey, black and bitter cracked green olives in EVOO and sharp red wine vinegar. Served with bread that was warm, crusty and tender-crumbed, it was a revelation. I’ve recreated it many times. I’m thankful for your post; now I have a new version to try.
Tina says:
October 5th, 2012 at 7:57 am
This sounds delicious. I am also a big fan of the “throw together” kinda salad. I love the tuna idea too. Thanks!
susan says:
October 5th, 2012 at 3:03 pm
This is very Sicilian. I ate it at my grandmother’s house every time we went over for dinner. It always was served with the main course — after pasta — and was eaten to promote digestion. It was a lot chunkier. Big slices of celery and the olives were just smashed on the side with a knife. You had to deal with the pits yourself. Simply dressed and always slightly bitter. I make it for my own kids who think it’s just weird. But someday….
Marisa says:
October 5th, 2012 at 6:06 pm
So, so, SO psyched that you will be at the event with Matt and Renato in November! What a great combination of people!
Tim says:
October 5th, 2012 at 6:21 pm
Thanks, Susan! Good information.
Tim says:
October 5th, 2012 at 6:21 pm
Thanks, Marisa! I am excited, too. : )
molly says:
October 8th, 2012 at 7:15 pm
i love recipes like THIS, that make me re-think my refrigerator, and make something out of nothing.
this sounds absolutely fantastic, and unexpected, and wonderful.
thanks.
JR says:
October 10th, 2012 at 6:49 am
Made this for the husband and me on Monday night. Where has it been all our lives? Fantastic!
Denise says:
October 10th, 2012 at 2:11 pm
Never thought of combining olives and celery, but now I need to try this asap. Looks and sounds absolutely delicious.
Elizabeth says:
October 12th, 2012 at 4:30 pm
I’m with everyone in thinking this salad sounds amazing and unexpected and delicious. It’s inspiring in so many ways, and I just LOVE that it features oft-forgotten celery.
emmycooks says:
October 14th, 2012 at 1:05 am
I love this. I made it with good pitted olives in about 5 minutes (don’t tell Bryan)–but I quite like Susan’s suggestion above of serving it with smashed, pit-in olives. I agree with Tim that I did like the cut-edge texture here, but when I’m cooking I also enjoy any opportunity to make my eaters do some of the work.
Norma says:
October 14th, 2012 at 12:15 pm
thanks for sharing this recipe. it came right on time, because i harvested a lot of celery and had no idea what to do with such an amount. and what shall i say, the salad was super delicious. great combination. we liked a lot!
Stephen says:
October 15th, 2012 at 4:25 am
This looks delicious. I can get good pitted olives at my local store so this is definitely on the cards. Do you think it might work OK with black olives instead, as there are a couple of fusspots I happen to know?
Tim says:
October 15th, 2012 at 6:58 am
Stephen- I can’t recommend it. I think green olives vibe better with celery, but also the beautiful green color! But it would not be bad. If you try it, let us know how it turns out.
Claire says:
October 21st, 2012 at 10:56 pm
This is lovely, thank you for sharing such a great blog. This salad reminds me of a “pea salad” that my Mississippian grandmother-in-law makes. She includes celery, green olives, peas, and hard boiled eggs. I think that’s everything… I think maybe I am forgetting something but that’s the basics. Sometimes mayo based and sometimes olive oil based dressing. Thought you might find it interesting.
Luisa says:
November 1st, 2012 at 5:49 am
I was just ogling that cookbook the other day… It looks so amazing.
sasha says:
December 2nd, 2012 at 10:11 pm
just found you through happy yolks…this salad looks great, I have my own Bryan and he is called Chris, he does precision way better than me..we all need a Bryan…trouble is its his 40th and I want to surprise him with a bunch of never eaten before dishes so i will have to chop solo
Tara says:
December 11th, 2012 at 8:13 pm
I meant to tell you about it, but totally forgot: made this recipe straight away. My family are not celery lovers, they actually claim they are allergic to celery. So when I cook with the ‘forbidden’ ingredients, I just don’t tell them what’s inside and also usually come up with some fancy Italian names. So the feedback about this salad was: “Wow, this is amazing!”
Thanks for sharing and inspiring. Your passionate follower, Tara
paula253 says:
January 11th, 2013 at 11:10 pm
This looks wonderfu — eager to try soon, even though it is not summer. One question: I absolutely cannot abide mint. Can you think of another herb that would meld well with the celery/olives? Italian parsley, or is that too bland?
thank you! grateful to have found your site.
Berfb says:
July 22nd, 2013 at 7:23 am
Made this last night and served in on grilled baguette that had been brushed with garlic. Everyone loved it! The mixture can be made several hours ahead and refreshed with the mint at the last minute. Thanks!
Nayna says:
January 20th, 2014 at 8:41 am
I despise celery. I loved this salad. Here’s to food that makes you think! I paired this with seared, herbed fish and citrus with red rice. it was beautiful. My girlfriend loved it as well.
THANK YOU