Don’t you love when that impulsive recipe becomes a keeper?
My sisters hosted a shalosh seudos this summer, and while I recognized most of the dishes (maple side of salmon, Sushi Salad, Israeli salad… to name a few) there was this one salad that I never tasted before. And it was so so good. Different. Like a tapenade, but really not. More like…an olive salad.
Sure enough, when I asked my sister where she got the recipe from she said she had made it up, “I dunno, a bit of this and a bit of that.” It’s that kind of recipe, you will see.
Thank you A.S. for this unique recipe.
My family loves it served alongside the dips on Friday night and Shabbos day. It lasts perfectly until shalosh seudos too. Serve it whenever! You will see that all olive lovers will agree it’s fantastic.
Olive Salad
Ingredients
- ½ can pitted black olives
- ½ can pitted green olives
- 1 red pepper, cubed
- 3 garlic cloves, smashed
- 1 cup fresh parsley
- ½ jalapeño, cubed
- pinch of salt
- pepper to taste
- 1 tbsp honey
- 3 – 6 tbsp olive oil
Instructions
- Pulse the olives, pepper, garlic, parsley and jalapeno l in a food processor with the s blade. you want pieces, not mush, therefore you cube the pepper so that it chops faster.
- Add a drop of salt and pepper (the olives are salty already)
- Add the honey and the olive oil (the olive oil gets absorbed, decide how much you need)
- Store in a lidded container and refrigerate until ready to use .
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