OLIVE SALAD

Olive Salad image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Yield Makes enough for 1 sandwich

Number Of Ingredients 11

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
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

Steps:

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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