Food & Cooking Recipes Ingredients Seafood Recipes Olive Salad 4.0 (6) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 28, 2017 Rate PRINT Share Close Yield: 1 sandwich Ingredients 2 ounces oil-cured black olives, pitted and chopped 6 ounces green olives, preferably Lucques, pitted and chopped 1 salt-packed anchovy fillet, rinsed and chopped (optional) Juice of 1/2 lemon ¼ cup extra-virgin olive oil 2 tablespoons red-wine vinegar 2 tablespoons fresh oregano leaves, chopped 1 ½ teaspoons picked fresh thyme leaves 1 ½ teaspoons chopped fresh flat-leaf parsley leaves Hot sauce, such as Tabasco Coarse salt and freshly ground pepper Directions In a medium bowl, mix together both olive varieties, anchovy, and lemon juice. In a small bowl, whisk together oil and vinegar. Pour over olive mixture and add oregano, thyme, and parsley; toss to combine. Season with Tabasco, salt, and pepper. Cover and transfer to refrigerator; chill overnight before using. Rate It PRINT