Olive Salad (for Muffuletta)

By á-48214

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

Preparation

Step 1

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.