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Olive Salad

This is supposed to go into a muffuletta. But it deserves a post for itself. Because it’s awesome :) And because it’s so much more than a muffuletta. It’s a heaven on a crostini, or just a sandwich. Or next to your stake. Whatever.

Olive Salad

150 g pitted green olives
150 g pitted black olives
120 ml olive oil
4 large cloves garlic
4 Tbsp capers
2 red roasted bell peppers, skins and seeds removed (or 1 red & 1 yellow, to make it prettier :wink:)
120 g sun-dried tomatoes in olive oil, drained
1 tsp dried oregano
a bundle of fresh parsley leaves
about 10 large basil leaves
2 Tbsp red wine vinegar (I used garlic flavored wine vinegar)

Chop all the ingredients that need chopping. Add olive oil and vinegar and stir to combine. Leave in the fridge overnight so the flavors develop and blend. One night at least, but after a few days it’s even better.

Note: Make the salad to your taste. Experiment with the amounts of ingredients. Add chilly, or onions. Celery. Or grated carrots. Add even more garlic. Just let the base be of olives and olive oil. The rest is up to your taste and the mood.


This post is part of Cooking with Herbs Challenge. The recipe is also published in Mezze Magazine, May 2013 issue.