Olive Salad

Deadly Sushi

Formerly The Giant Mojito
Olive Salad

1 1/2 cups chopped pimiento-stuffed green olives
1 cup oil cured black olives (pitted)
2/3 cup extra virgin olive oil
5 tablespoons finely chopped flat leaf parsley
1/2 cup chopped pimiento
2 anchovy fillets, mashed
1 tablespoon very finely chopped garlic
1 teaspoon dried oregano
2 teaspoons fresh lemon juice
1 tablespoon nonpareil capers
1/4 teaspoon freshly ground black pepper

In a glass, stainless steel or ceramic bowl, mix the olives, olive oil, parsley, pimiento, anchovies, capers, garlic, oregano, lemon juice and pepper together. Cover and marinate overnight.
 
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