Olive sotto pesto: stage #5 to discover Giglio Island in 10 recipes

Perhaps, they are called “marinated” in other parts of Italy. But here there is one local variation, different for the ingredients used (two in particular, as you will see later): we’re talking about the olive sotto pesto, fifth leg of the journey to discover Giglio Island in 10 recipes.

  • green olives
  • olive oil
  • garlic
  • salt
  • fennel seeds
  • chili peppers
  • orange peel

It is a great snack when you want to eat something good. Or it could be one of the appetizers that you are preparing for friends. Fennel seeds and orange peel give the olives a fresh taste.
How to prepare:

  • open the olives slightly
  • put the olives in lukewarm water for three days and change the water often: in this way, the olives will lose their bitter taste
  • put  minced garlic, minced chili pepper, fennel seeds, oil, salt, strips of orange peel in a bowl
  • drain and dry olives
  • mix olives with, garlic, oil, chili peppers


Olive sotto pesto can be conserved for 3-4 days in the refrigerator, in a closed glass jar.


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Image source: Flickr.com/photos/lydiaxliu

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