Savoury olive salad or snack with olives, carrots, cucumber, celery and grated orange and lemon zest. Perfect for lunch, with meat or as a cocktail snack.
Depending on how much celery, carrot and cucumber you use, these olives can be served as a salad. And a very nice one, provided you use olives of good quality. Cheap preserved olives in brine that tastes like metal and motor oil cannot be saved by even the best dressing.
300 g mixed black and green olives
1 celery stalk
1 red bell pepper
1 clove of garlic
Zest of ½ lemon and ½ orange
Clean and chop the vegetables in tiny cubes.
Remove the pits from the olives (if you have an olive pit remover – otherwise don’t bother)
Mix well with olive oil, garlic, lemon and orange zest.
Add the vegetable cubes and let the olive salad marinate for at couple of hours before serving.
Other ways to serve olives than olive salad