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Olive Salad

by

Photo courtesy of Pêche Seafood Grill.

From Chef Donald Link of Pêche (read more about Pêche here).

Yield: about 2 cups
 
 Ingredients:

1 cup mixed, pitted olives

 1 small spring onion, julienned 

 3 tbsp. red wine vinegar

 1 tbsp. sherry vinegar

 6 tbsp. extra virgin olive oil

 1 tbsp. garlic, chopped

 1/4 cup picked parsley,
salt, and pepper


 
 Method: Combine all ingredients and mix well.
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