Olives with herbs

Olives with herbs

SOURCE Roman Cooking During the Occupation of the British Isles

100g/3 oz whole green olives
100g/3 oz whole black olives
1 tsp cumin
½ tsp fennel seeds
A bunch of fresh coriander leaves
A sprig of rue
2 or 3 mint leaves
2 tbsp olive oil
3 tbsp white wine vinegar

Grind the cumin and fennel seeds

Finely chop the coriander, rue and mint.

Stone and then chop the olives.

Mix all ingredients in a bowl

Serve.

NOTE : Good as a spread with deviled ham or chicken salad sandwiches.

Creole Olive Salad

1 cup pitted brine-cured black olives, such as Nicoise, sliced
1 cup large (queen) pimiento-stuffed olives, sliced
1/2 cup extra-virgin olive oil
2 tbsp minced shallots
2 tbsp finely chopped celery
2 tbsp minced fresh flat-leaf parsley
2 tsp minced garlic
1-1/2 tsp freshly ground black pepper

Combine all the ingredients in a medium mixing bowl and mix well. Cover and refrigerate until ready to use. (The salad can be refrigerated for up to 1 week.)

Olive salad is used to dress those wonderful Italian sandwiches called muffalettas.

Yield: about 2-1/2 cups