Olive Salad

Olive Salad

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  • 1/4 cup pitted Kalamata olives, minced
  • 10 Castelvetrano or other fruity green olives, pitted and sliced into thin strips
  • 1 tablespoon chopped fresh Italian parsley
  • 1 teaspoon red wine vinegar
  • 1 teaspoon Herb Oil
  • Freshly ground pepper


Combine olives, parsley, vinegar and herb oil in a small bowl. Season to taste with pepper.