Olive Salad. That’s right: Not Salad with Olives!
We Moroccans grew up eating olives at every meal, not only in salads but cooked with our dishes. In this dish, they ARE the salad.
I love mixing and matching good quality olives for this olive salad.
The lemon here is not a garnish, but a real ingredient in its own right, and gets eaten, skin and all.
This recipe is in my first and most enduring book, Levana’s Table: Kosher Cooking for Everyone, where you will find some fabulous classics, including a whole chapter on favorite recipes from the former Levana Restaurant, and a chapter on entertaining in style.
In this salad, the olives are the star, practically all by themselves (no other salad ingredients) If you poke around online, there’s no olives you won’t find, best quality and well priced too.
Any olive salad leftovers can be eaten in the next several days, so make the whole batch.
- 4 cups mixed olives, anything good you find, pitted or whole, black and green: Moroccan oil-cured, calamata, cerignola, niçoise etc
- 1 large thick-skinned lemon, quartered then sliced very thin
- 2 tablespoons anise seeds
- 2 good pinches red pepper flakes, or more to taste
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 2 large cloves garlic, sliced thin
- 1 bunch flat parsley, minced (throw it in a food processor and pulse)
- 1/2 cup extra virgin olive oil
Mix all ingredients in a bowl. It will be wonderful eaten on the same day , as well as on several subsequent days. Keep refrigerated.
Makes about 6 cups.