Olive Salad
- 1/4 pound oil-cured black olives, pitted and chopped
- 3/4 pound green olives, preferably lucques, pitted and chopped
- 2 salt-packed anchovy fillets (optional), chopped
- 2 tablespoons chopped pickled red peppers
- Juice of 1/2 lemon
- 1/2 cup extra-virgin olive oil
- 1/4 cup red-wine vinegar
- 1 tablespoon sliced fresh flat-leaf parsley
- 1/4 cup fresh oregano, sliced
- 1 tablespoon picked fresh thyme
- Hot sauce, such as Tabasco
- Coarse salt and freshly ground pepper
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Flat-leaf parsley, fresh (1 tablespoon)
- Lemon, Juice of (1/2)
- Oregano, fresh (1/4 cup)
- Picked fresh thyme (1 tablespoon)
- Seafood
- Salt-packed anchovy (2)
- Condiments
- Black olives, oil-cured pitted and chopped (1/4 pound)
- Green olives (3/4 pound)
- Hot sauce (1)
- Red-wine vinegar (1/4 cup)
- Cooking & Baking
- Olive oil, extra-virgin (1/2 cup)
- Pickled red peppers (2 tablespoons)
- Salt and freshly ground pepper, Coarse (1)
Preparation
Read recipe preparation on marthastewart.com
Social Stats
51.9Rating
1-100
1-100
2Tweets
9Facebook
Likes
Likes
67StumbleUpon
Views
Views
6,299PinterestPins
Recipe Stats
Published July 30, 2011 (1 year ago).
4 people saved this recipe.
