Olive Salad

10 ingredients
4 steps

Ingredients

  • 2/3 cup pitted green olives coarsely chopped
  • 2/3 cup pitted black olives coarsely chopped
  • 1/4 cup pimiento chopped
  • 3 cloves garlic finely minced
  • 1 anchovy fillet mashed
  • 1 tablespoon capers
  • 1 cup fresh parsley finely chopped
  • 1 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup olive oil

Directions

  1. 1
    Combine the ingredients.
  2. 2
    Place in a nonreactive container.
  3. 3
    Cover and refrigerate 12 to 24 hours before serving.
  4. 4
    Will keep for several weeks under refrigeration.

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