olive salad

Ingredients for 4 servings:

• 200 g black olives, pitted
• 200 g green olives, pitted
• 3 anchovy fillets in brine
• 3 cloves garlic
• 1 red bell pepper(s)
• 1 bell pepper(s), green
• 1 chili pepper(s), dried
• ½ orange(s), untreated, zest
• 1 tbsp thyme, dried
• 1 tbsp rosemary, dried
• 2 lemon(s), the juice
• 1 tsp sweet paprika powder
• 4 tbsp olive oil
• 1 bunch parsley, flat

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

spicy

Halve the olives lengthwise. Rinse the anchovy fillets with cold water, pat dry, and chop very finely. Peel the garlic cloves and dice very finely. Remove the stem ends, seeds, and membranes from the bell peppers, rinse with cold water, pat dry, and dice very finely. Mix with the olives, garlic, anchovies, crushed chili peppers, grated orange peel, and dried herbs. Mix the lemon juice with salt, paprika, and oil. Mix into the salad and let it stand for at least 15 minutes. Meanwhile, rinse the parsley, shake dry, and roughly chop. Season the salad again to taste and stir in the parsley.