Extra virgin olive oil recipes

Potato Salad with Pickled Onions and Olives


1 kg potatoes
2 chopped big pickled onions
10-12 Kalamata olives
2 spoonfuls of caper

For the dressing:
½ a cup of extra virgin olive oil
1 crushed garlic clove
2 spoonfuls of chopped parsley
½ a spoonful of lemon juice
½ a spoonful of oregano
1 spoonful mustard in granules
Salt and pepper


Wash the potatoes and boil them with their skin on. Salt to taste. Peel them while they are still warm and as soon as they get cold cut them into smallish cubes.
Put the potatoes into a salad bowl and add the olives, the capers and the pickled onions.
In order to prepare the dressing, mix the extra virgin olive oil, garlic, parsley, lemon juice, oregano, mustard, salt and pepper.
Pour the dressing over the salad and serve with warm, freshly baked bread.

You can prepare the pickled onions yourself, boiling the onions with two spoonfuls of wine vinegar, 2 spoonfuls water and ½ a tea-spoonful of sugar.