Wasfetna

Olive salad

Green and black olives with pepper, onion and garlic, in olive oil, lemon and za'atar.

Vegan

Olive salad
Cooking time
12 min
Hands-on time
12 min
Difficulty
Easy
Cuisine
Levantine
Calories
160

Unlike most salads, this one improves with waiting: one hour for the olives to soak up the garlic and za'atar. The step never to skip is rinsing the olives first, because their extra saltiness can't be fixed once everything is mixed.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the salad

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Strainer — Rinse and drain the olives well before mixing.
  • Mixing bowl — It rests in there an hour to take on the dressing.

Method

  1. Wash the olives with cold water and drain them well.

    4 min
    You’ll know it’s ready when

    The excess salt is gone and the olives are dry.

    Tip: Without rinsing, the salad turns too salty to fix.

  2. Mix the olives with the peppers, onions, and garlic.

    4 min
    You’ll know it’s ready when

    The ingredients are distributed.

  3. Whisk the sauce, pour it over, stir, and leave it for an hour before serving.

    4 min
    You’ll know it’s ready when

    The olives have soaked up the garlic and thyme.

    Tip: Unlike most salads, this one gets better as it sits.

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