This is one of my dh’s all time favorite relish or appetizer salad. It’s colorful (black, green, and red) and can serve as your fish in your appetizer course. I like to scoop with a mini scoop onto a lettuce leaf “cup” if plating individually, or simply with a spring of parsley for garnish.
- 2 – 6 oz cans of black olives, finely chopped
- 1 jar (about 6 oz) of green olives with pimentos, finely chopped
- 2T minced garlic
- 1/4 C fresh minced parsley (or 1.5 T dried)
- 3/4 t dried oregano
- 2 T anchovy paste, or 1 small can anchovy fillets mashed well
Combine all ingredients and marinate overnight or longer. Serve chilled with toasted bread rounds, sliced baguettes, or challah.