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Carrots and Olives a la Grecque

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(Recipe ID: 264)

Serves 10 to 12

Preparation time: 15 minutes; Cook time: 5 minutes

Source: Chef Joseph Lowery

Easy version of the classic Vegetables a la Grecque


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1 pound Carrots cut into strips or slices
  • 1 pound Oil cured olives
  • 2 cups White wine vinegar *
  • 1 teaspoon Salt
  • 1 teaspoon White pepper *
  • Handful fresh dillweed
  • 1/4 cup Extra Virgin Olive Oil *


  1. Bring vinegar and salt and pepper to a simmer.
  2. Remove from heat and combine hot vinegar with cut carrots.
  3. Allow to cool.
  4. When cool, add olives, dillweed and oil.
  5. Toss well to mix and let sit at room temperature a couple of hours.

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