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On behalf of Expert Village I'm Laura Banford. I'm going to show you how to make some rock
and pasta salad and some couscous lentil salad. Now we're going to talk about olives. I'm
using these pitted kalamata olives. They're black olives that are briny like most olives
but they have an extra bitter edge to them. If you get the olives with the pits in, obviously
you're going to have to pit them but I've taken a short cut and I'm just going to take
my olives that are already pitted. Cut them into quarters a whole olive of this size is
too big for the pasta salad so you want them to disburse well through the salad and be
the right size like everything else, like our diced onions, cucumber and diced sweet
red pepper. These are going to disburse well through the salad. When we come back, we're
going to make the dressing for our salad.