Green Olive Salad

Name: Green Olive Salad
Ingredients: 170 g pitted green olives, cut into slices; 60 g marinated cocktail onions, drained; 4 celery stalks, halved lengthways and thinly sliced; 1 red bell pepper; 1 green bell pepper; 6 garlic cloves, crushed; 30 ml (2 tablespoons) capers, drained; 45 ml (3 tablespoons) red-wine vinegar; 125 ml (1/2 cup) olive oil; 5 ml (1 teaspoon) ground black pepper; 45 ml (3 tablespoons) flat leaved parsley, finely chopped

Keep a container of Creole-Italian green olive salad in your refrigerator. It is a delicious addition to tossed green salad and a great relish to spread on toasted Italian bread.

Published 28 August 2023

Method

Roast the bell peppers until slightly blackened. Place in a plastic bag and allow to cool down. Peel the peppers and cut into tiny dice.
Combine the olives, onions, celery, peppers, garlic and capers in a bowl.
Whisk the red-wine vinegar and oil together and add the black pepper and parsley. Pour the dressing over the salad. Refrigerate until served or up to 3 weeks. Serve at room temperature.