PARSLEY & BLACK OLIVE SALAD CANAPES

By BobD

Ingredients

• 2 ounces (about 1/2 cup) soft, fleshy oil-cured black olives, pitted and halved
• 2 ounces (about 1 cup) flat-leaf parsley, coarsely chopped
• 2 ounces (about 1/3 cup) red onion, coarsely chopped
• 1 ounce (about 3 tablespoons) capers, rinsed of salt or brine
• 1 large garlic clove, finely chopped
• 10 large anchovy fillets, chopped, or additional 1/4 cup black olives
• Freshly grated zest of 1 lemon
• 1/4 cup olive oil
• Freshly ground black pepper
• Lemon juice, to taste
• Salt, to taste
• Thin slivers of Parmesan cheese
• Buttery crackers, small biscuits or toasted slices of baguette brushed with olive oil, for serving.

Details

Servings 10
Adapted from nytimes.com

Preparation

Step 1

Just before serving, combine olives, parsley, onion, capers, garlic, anchovies, if using, and lemon zest in a bowl, and toss well to combine.

Add olive oil and black pepper, and mix well. Add lemon juice and salt to taste (ingredients are very salty, so you may need only a small amount).

Spoon onto a serving plate, scatter with Parmesan, and serve with crackers, biscuits or toast.