Want to know the newest obsession in our house?
But this isn’t just any obsession.
Nick and I want to find green olives that taste like the olives we had in Spain last year.
Over the past few months, I’ve been buying new brands and varieties of olives to sample, and we still haven’t found any that come close.
Most Spanish olives in the stores are stuffed with something (usually pimentos), which is fine, but those aren’t what we’re looking for.
I’m not sure we’ll ever find those same olives here in the states, but we’ll keep trying!
And while these olives definitely weren’t like the ones in Spain, but they were probably the closest.
I found these Mario Pitted Manzanilla Olives that were seasoned with garlic and thyme, and they were really good. Still not exactly what we’re looking for, but they made a great addition to this olive salad.
When Spring weather was actually here a few weeks ago, I was ready for some lighter meals, including this olive and chickpea salad.
I’ll definitely be making this again. I just hope I can make it someday with the perfect olives.
Olive and Chickpea Salad
- 3 oz. pitted green olives
- 8 oz. pitted kalamata olives
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 oz. feta, cubed or crumbled
- 1 Tbsp juice from the kalamata olive jar
- 1 Tbsp olive oil
- 1 Tbsp fresh parsley, minced
- 1 tsp balsamic vinegar
Drain and rinse the chickpeas and place in bowl.
Add olives and feta and gently mix together.
Mix the olive juice, olive oil, parsley, and balsamic and pour over salad, tossing to coat.
Let sit at room temperature 10-15 minutes.
Serve cold or at room temperature.