Print this Post

Antipasto Salad for Cincitalia festival


Today I chatted with Annie Mitchell Egan on the Sonrise Morning show about olives & olive oil mentioned in the Bible. And to top it off, I shared a recipe that I’m going to be making at Cincitalia Friday at 8PM at Harvest Home Festival with my “blingy” friend, Giovanna Trimpe, author of Holy Chow and Holy Chow Gluten Free cookbooks. We’ll be cooking together and I hope to see you there!

I made the salad with Frank Marzullo and Joe   Mastruserio a few days ago on Fox 19.

Here’s the link:


Olives are mentioned in the bible in many places. PastedGraphic-2


The passage in Deuteronomy that mentions to pick your olive harvest just one time for yourself and leave the rest for others.


And there are so many kinds of olives today – how the olives of Bible days looked:

Much like the do today in the Mediterranean region, a rather small green olive since it’s used for pressing. When we were in Italy l, there were many olive groves typical to that part of the world, and the olives were small.

Back in Bible days, the olive symbolized peace, victory and wisdom. The athletes who won in the Olympic games were crowned with a crown of olive branches and leaves.  And remember the dove carrying the olive leaf to Noah on the ark to let him know the waters receded enough for plants to grow.


The Romans thought people who used animal fat instead of olive oil in their food were barbarians!


How were olives used?


The olive tree was the most prolific tree in Palestine and olives and their oil were necessary for everyday life, whether it was lighting lamps, anointing sick and dead, in offerings, skin care, medicines and in food.


Olive oil was used in making cakes, unleavened bread and  for spreading on bread.

When we were little, Mom used to drop warmed olive oil into our ears when we had earaches, and olive oil has been used for thousands of years as a lubricant for skin and hair.


What’s the difference between green and black olives?


First, olives are inedible in their raw stage and that’s why they go through processing. If you pick unripe olives and process them, you’ll get green olives.  If you let the olives ripen, the process produces black olives.


How about the various kinds of olive oils?


The  best is extra virgin from the first cold pressing of the olives. That has the least amount of acid and the most amount of flavor. With each successive pressing and heat, you’ll get virgin, pure, etc.


How is olive oil healthy for us?


This kind of oil helps reduce the bad cholesterol (LDL’s) in your body. It’s a powerful antioxidant, too, similar to those found in tea and red wine that fight heart disease.  Olive oil helps our skin stay nice and supple, helps our bones stay strong and keeps us mobile.  I love eggs so I cook them in olive oil instead of butter – the olive oil helps wipe out the cholesterol effects of a couple of eggs.



Place on platter:

Layer on large platter

Mixed greens including Arugula

Marinated Mozzarella balls cut into quarters

Assorted pitted olives or your choice – a combo of black and green are nice

Red pepper slices, julienned

Chopped cucumber

Sliced or diced tomatoes

Thinly sliced red onion

Ceci beans, drained

Shower of fresh parsley, basil and Romano cheese



Shake together in a jar:

1/4 cup good quality Balsamic vinegar

1/2 cup olive oil

1 teaspoon Dijon mustard

1/2 teaspoon Italian herb blend

Dash salt and pepper



Permanent link to this article: http://abouteating.com/antipasto-salad-for-cincitalia-festival/

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>