Posted by Lee Sands 05-16-99 9:33 AM
Olive Salad
Yield: 2 1/2 cups
2/3 cup pitted green olives, coarsely chopped
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
1/3 cup fresh parsley, finely chopped
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
Combine ingredients and place in a nonreactive container. Cover and refrigerate 12 to 24 hours before serving. Keeps for several weeks under refrigeration.