New This Month

Olive Salad

  • Yield: Makes enough for 1 sandwich


  • 2 ounces oil-cured black olives, pitted and chopped
  • 6 ounces green olives, preferably Lucques, pitted and chopped
  • 1 salt-packed anchovy fillet, rinsed and chopped (optional)
  • Juice of 1/2 lemon
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons fresh oregano leaves, chopped
  • 1 1/2 teaspoons picked fresh thyme leaves
  • 1 1/2 teaspoons chopped fresh flat-leaf parsley leaves
  • Hot sauce, such as Tabasco
  • Coarse salt and freshly ground pepper


  1. In a medium bowl, mix together both olive varieties, anchovy, and lemon juice. In a small bowl, whisk together oil and vinegar. Pour over olive mixture and add oregano, thyme, and parsley; toss to combine. Season with Tabasco, salt, and pepper. Cover and transfer to refrigerator; chill overnight before using.

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