Total Calories: 177
1 Soak the onion slices in a medium bowl of ice water for 15 minutes. Drain the onion and pat dry.
2 To pit the olives, place them on a cutting board. Lay a large chef's knife on its side on top of an olive and smack it firmly but gently with the heel of your hand. The olive should break open. Remove the pit. Repeat with the remaining olives. Add the pitted olives to the bowl.
3 Add the fennel, parsley, oregano, red pepper, oil, and vinegar to the bowl. Toss very well. Chill slightly before serving.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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