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Mixed salad with olives
Cut 2 red peppers and 2 yellow peppers into strips. Then chop an onion, 1 stick of celery and 2 tomatoes. Mix the vegetables and 20 Carbonell stoned black olives and 20 stoned green olives in a bowl. Finally, stir in a vinaigrette made with 3 tablespoons of Carbonell extra virgin olive oil, 1 tablespoon of Carbonell white wine vinegar, 1 finely-chopped clove of garlic and a pinch of sugar, pepper and salt.