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Cooked Olive Salad

This salad a mezze / tapas but also delicious in a sandwich.
Author: Shelly

Ingredients

  • 1 can Syrian cracked olives or green pitted olives
  • 2 to matoes - peeled and diced
  • Handful cilantro - rinsed carefully and chopped roughly
  • 2 medium garlic cloves - pressed
  • 1 tablespoon avocado or canola oil
  • ½ teaspoon turmeric
  • dash of white pepper
  • salt

Instructions

  • Pit the olives (if the olives are not already cracked, crush them with a rolling pin and remove the pits - this is the only effortful part.
  • If you are using Syrian or any bitter olives you need to boil them at least twice in water for 2 -3 minutes, to get rid of the bitterness.
  • While you boil the olives put the rest of the ingredients in a medium saucepan and simmer for 20 minutes.
  • Drain the olives and add them to the saucepan, give them a quick stir and continue to simmer for 5 minutes. Turn off the heat and let it cool completely before you serve or store it in the fridge. They are better after they are cold and set in the sauce for a few hours.