Olive Salad
Ingredients
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
cup Fresh parsley, finely chopped
1 teaspoon Dried oregano
1/4 teaspoon Freshly ground black pepper
1/4 cup Olive oil
Preparation
1
Combine the ingredients. Place in a nonreactive container. Cover and refrigerate 12 to 24 hours before serving. Will keep for several weeks under refrigeration.
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Yield:
4.0 servings
Added:
Thursday, December 3, 2009 - 12:22am
