Food & Cooking Recipes Ingredients Seafood Recipes Olive Salad 4.0 (6) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 28, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 sandwich Ingredients 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 Directions 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. Rate it Print