I call this three generation, because this is basically my grandmother’s olive salad, but my mother and I have each tweaked it in our own kitchens to make it this salad today. Of course it is great to use traditionally on a Muffaletta, but also is great on an antipasto platter or in a tossed green salad.
From: Liz Williams
- 1 anchovy filet
- 2 cups, coarsely chopped black olives (the better the olives, the better the salad) This does not mean what is sold in a can as chopped black olives, it means black olives that you have chopped.
- 3 cups, coarsely chopped cured green olives with pimento
- 1 cup finely diced celery
- 1 cup finely diced raw carrot
- 1 very very thinly sliced lemon, including any juice that can be saved
- Boiled quartered baby artichokes, about 10 artichokes, fresh is best – This is about 2 packs of frozen, boiled and cooled. Canned can be substituted in a pinch, but the taste is inferior
- 1 cup finely diced raw cauliflower (optional)
- 4 minced garlic cloves
- ¼ cup capers, coarsely chopped
- 4 tablespoons fresh oregano, chopped, or 6 tablespoons dried oregano
- Freshly ground black pepper, to taste
- Extra virgin olive oil
- Mash the anchovy with a tablespoon or two of olive oil in the bottom of the bowl you are using.
- Mash until it totally dissolves into the oil.
- Add all ingredients except olive oil and oregano.
- Mix the ingredients.
- Add enough olive oil to just barely cover the mixture.
- Use a fruity olive oil.
- Stir well so that the mixture is even, without clumps of like ingredients.
- After an hour taste the mixture.
- If it needs more acidity add a bit more lemon juice to taste. Because of the olives and anchovy this mixture will probably not need additional salt, but add it if you like. Sometimes I throw in fresh basil leaves right before serving.