Olive Salad
Makes about 2 cups
Scant teaspoon sea salt
3 garlic cloves, crushed
Pinch of chili powder
½ teaspoon paprika
1 teaspoon ground cumin
Juice of 3 lemons
6 tablespoons olive oil
14 ounces pitted mixed green and black olives
4 tablespoons chopped fresh parsley
Mix all but the last two ingredients well together to make the dressing, then add the olives and parsley and combine thoroughly. Cover and leave several hours or overnight to marinate before serving as part of a mezze or as a side salad.
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