Olive Salad with Pickled Walnuts

In the depths of winter, would be better than a salty, zingy salad, with all the meaty texture and chew of olives and capers. Ideal on its own, stuffed between slices of bread or stirred through pasta. This is as versatile as it is delicious.


20 Black Olives, pitted and sliced

20 Green Olives, pitted and sliced

1 Clove Garlic, minced

2 Shallots, finely sliced

2 Pickled Walnuts, finely chopped

2 tsp Capers, drained

10g Flat Leaf Parsley

10g Thai Basil, tarragon

50g Sundried Tomatoes, finely chopped

2 tbsp Extra Virgin Olive Oil

1 tsp Dijon Mustard

2 tbsp Sherry Vinegar


1. Add the Olive Oil, Mustard and Vinegar to a small bowl and whisk to combine.

2. Tumble into a large serving bowl with the remaining ingredients, stir to combine and serve straight away.