Ingredients
- 50 g SNOB pimiento-stuffed olives
- 50 g SNOB green olives
- 50 g red bell pepper
- 50 g SNOB chives
- 10 ml SNOB extra virgin olive oil
- 1 lemon
- 1 pinch salt
- 1 pinch ground pepper
Preparation
- Before starting, the first step is to get all the ingredients ready.
- In a bowl, mix the white onion with the red pepper cut into thin strips.
- Add the black olives and green olives, with the lemon juice, olive oil, salt and pepper.
- Serve the olive salad with crackers or on its own. This appetiser is perfect to serve while you wait to serve a special meal, such as a grilled rump cap with chimichurri.
Make it with
