How to make black olive salad

I love pitted black olives, but you can use your favorite olives. Get one that are soaked in mineral water or just water not oil.

Drain out the liquid. Taste one. It should be lightly salty on the inside and not so salty on the outside.

Wash it again to get rid of saltiness.

Drain it dry and add half the olive oil.

Add the garlic. In my opinion, the more the better. I only have so much left...so...

Toss to combine. If you use tomato add them now. However, if you add tomato you should only keep them in fridge up to 1 week.

Chop the chili to your preference and toss into the bowl. You can leave out the chili if you don't like it.

Toss the salad again

With a spoon to try to make the olive lay on the oil as much as you can. It will absorb the oil and will develop a richer taste.

Add the other half of oil on top and leave it for at least 10 minutes. At this point you can put it in a zip lock and keep this in the fridge until party time. This can stay in the fridge for weeks.

Before serving add the mint and toss lightly

Serve and enjoy! It goes really well with cocktails martini and such. If you like you can put this on a bunch of rocket leaves too.