A food world devoted to the young chef and those young at heart

Saturday, January 1, 2011

Olive Salad the Holy Grail of Options

My mom created this sublime dish: OLIVE SALAD *heavenly echo of awwwww*

So simple to make and intensely versatile, we have been eating olive salad at our house for weeks. Christmas olive salad, Sunday lunch olive salad, Tuesday dinner olive salad, and school lunch boxes full of olive salad! Okay, we sound obsessed, but not really, its just soooo good :)

Olive Salad
  • Green Olives (not filled)
  • Black Olives (not filled)
  • Zest and Juice of One Lemon
  • Oregano
  • Italian Parsley
  • Red Pepper Flakes
  • Pepper
  • Olive Oil (not much, maybe a tablespoon)

Roughly chop an even proportion of black olives to green. Toss in a large bowl the olives with desired amounts of oregano, parsley, red and black pepper and lemon juice with zest.  End with a drizzle of olive oil.


  • Toasted multi-grain bread with spinach, goat cheese and olive salad
  • A hard boiled egg, tomato, olive salad, spinach and crusty sour dough
  • Whole Wheat pasta with olive oil and olive salad
  • Arugula and olive salad in a pita
  • Etcetera, etcetera, etcetera :)