Olive and Anchovy Salad
This is a powerful dose of intense flavors and dense nutrition. The mixture of two types of olives and capers is enhanced by the roasted garlic. The combination of omega 3 and omega 6 fats provides a satisfying and healthy side dish. This is convenient and quick to prepare. Open a couple of cans and jars, stir in the rest of the ingredients and viola!
Ingredients
- 1 T Extra virgin olive oil
- 2 oz anchovies in olive oil
- 1.5 oz capers
- 6 oz black olives chopped
- 6 oz green olives chopped
- 7 oz kalamata olives chopped
- 1 stalk green onion chopped
- 1 clove garlic chopped and toasted in butter
- 2 T flat leaf parsley chopped
- 1 t dried basil or fresh chopped
- .5 t fresh ground black pepper
- 1 t grass fed butter
Instructions
- Chop garlic clove and let sit for 15 minutes.
- Chop green onion and all olives.
- In a large serving bowl, add all ingredients except garlic.
- Melt a pat of butter in a small skillet and add chopped garlic clove. Toast until golden brown and crispy.
- Add toasted garlic to the bowl of other ingredients and mix together.
- Serve as a side with any meat or fish.
Notes
Use the entire can of anchovies, including the olive oil. Butter can be salted or unsalted. Sodium content is high and if it is a concern, the olives could be rinsed with cold water to remove the brine prior to combining. The first time I made this, I served on top of deviled eggs (see image). 
