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!
Prep Time 20 minutes
Total Time 20 minutes
Course Appetizers, Dinner, Side Dish
Cuisine Worldly
Servings 4 people
Calories 369 kcal


  • 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


  • 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.


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).