Buffet Olives - Sunset pepper salad for the olive lovers - The largest Table Olive producer in South Africa

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Sunset pepper salad for the olive lovers

Aspiring Chef: Fatima de Abreu

INGREDIENTS

- 4 large coloured peppers - Olive oil - Salt - 1 garlic clove chopped - 1/3 cup stuffed olives, but don’t let me stop you from using more (I used Buffet Olives stuffed with garlic) - ¼ cup black olives (not the calamata variety) - 1 tsp capers (optional) - 1 chilli chopped if you like things hot - 1 tbsp Red wine vinegar (optional) - Fresh sprig of rosemary - 1 small bunch fresh parsely This salad can be served as a side dish at a braai or with toasted slices of French baguette as a starter.

METHOD

Wash the peppers, rosemary and parsely. Pat the peppers dry and smear with a thin film of olive oil. Place the peppers on the braai or under a grill and turn them every few minutes until the skin is charred black on all sides. Allow the peppers to cool until they can be handled without burning your fingers. Peel the charred skin from the peppers. Slice the peppers into strips and place into a serving bowl. Sprinkle with salt. Add 2 tbsps olive oil and the chopped garlic to the peppers and stir through. Strip the rosemary leaves from the stalk and chop finely. Add to the peppers. Add the olives, capers, vinegar and chilli to the peppers and mix. Allow the salad to cool in the fridge. Finely garnish with lots of chopped parsely before serving.

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INGREDIENTS

- 4 large coloured peppers - Olive oil - Salt - 1 garlic clove chopped - 1/3 cup stuffed olives, but don’t let me stop you from using more (I used Buffet Olives stuffed with garlic) - ¼ cup black olives (not the calamata variety) - 1 tsp capers (optional) - 1 chilli chopped if you like things hot - 1 tbsp Red wine vinegar (optional) - Fresh sprig of rosemary - 1 small bunch fresh parsely This salad can be served as a side dish at a braai or with toasted slices of French baguette as a starter.

METHOD

Wash the peppers, rosemary and parsely. Pat the peppers dry and smear with a thin film of olive oil. Place the peppers on the braai or under a grill and turn them every few minutes until the skin is charred black on all sides. Allow the peppers to cool until they can be handled without burning your fingers. Peel the charred skin from the peppers. Slice the peppers into strips and place into a serving bowl. Sprinkle with salt. Add 2 tbsps olive oil and the chopped garlic to the peppers and stir through. Strip the rosemary leaves from the stalk and chop finely. Add to the peppers. Add the olives, capers, vinegar and chilli to the peppers and mix. Allow the salad to cool in the fridge. Finely garnish with lots of chopped parsely before serving.