Tuscan Olive Salad
  • 1 heaping cup mixed olives {I used Kalamata and Sicilian}
  • 1 celery stalk, small dice
  • 2 Tbsp small diced red bell pepper
  • 1 garlic cloves, finely chopped
  • thinly sliced meyer lemon zest {regular lemons are fine too}
  • a drizzle of olive oil
  1. Stir all the ingredients together in a bowl and allow to sit in the fridge for at least an hour, to allow the flavors to meld.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2015/03/tuscan-olive-salad/