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Olive and lemon salad
 
Category: Salad
Yield: 2 servings
 

11 oz

Syrian Green Olives

1

Lemon

5

Garlic cloves, chopped

1/2 cup

Fresh herbs, chopped

1

Bay leaf

1

Red Anaheim chile (optional) Salt and pepper

 
Procedures
 
  1. Pit the olives.
  2. Finely cube the lemon, unpeeled.
  3. Finely chop the chile (optional).
  4. Mix everything together, and refrigerate overnight, or up to 5 days.
  5. Bring to room temperature before serving.