Marinated Cerignola Olives with Chef Tony Mantuano at Chelsea Market

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Enjoy the tastes of regional Italy with Chef Tony Mantuano of Spiaggia and his delicately sweet Cerignola olives.

"Trick: For a colorful salad, mix Cerignola olives in three different stages of maturation.
Technique: Rinse olives well, then follow with a bath in olive oil and season with fennel and chili.
Tip: These marinated olives will last (when properly stored) in the fridge for several weeks!
Tip: Never refrigerate tomatoes. You want them to ripen and develop natural flavors in an environment that is as natural as possible (on the kitchen counter is best).

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Category:

Howto & Style

Tags:

• Tony Mantuano
• Divya Gugnani
• Behind the Burner
• Spiaggia
• olives
• cerignola