Green Olives

Put all the sauce ingredients –except from the lemon zest- in the blender and beat at medium speed. When the mixture is homogeneous, add the zest and beat for another 2 seconds (otherwise it will have a bitter taste). In a deep bowl add the ingredients and most of the sauce, except from the mackerel.

Stir gently to preserve the shape of the potatoes and until the sauce is absorbed. Put the salad in a platter or a big shallow dish. Place the grilled mackerel on top and pour the rest of the sauce over the fish.


This salad is perfect for many smoked foods (i.e. salmon, eel, etc.).


½ a kilo of medium size potatoes
1 bunch of chopped spring onions
½ a bunch of chopped dill
120 gr of INOLIVIA green olives with rosemary cut into rings
50 gr of pickled cucumber cut into rings
1 smoked mackerel fillet, grilled or sauteed
1 pinch of oregano

For the sauce:
Juice of one lemon and a bit of lemon zest
¼ of a cup of sunflower oil
1 teaspoon of mustard
1 teaspoon of honey
4 Inolivia green olives with rosemary
1 pinch of green pepper

  • Green olives marinated with rosemary

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