Olive Salad

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

  • ¼ cup extra-virgin olive oil

  • 2 tablespoons red-wine vinegar

  • 2 tablespoons fresh oregano leaves, chopped

  • 1 ½ teaspoons picked fresh thyme leaves

  • 1 ½ 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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