Olive Salad


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.

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