Gaby
Leafy greens and green vegetables are packed with vitamins A, B, C, D, E, K, and PP, as well as valuable minerals like potassium, iron, iodine, calcium, and phosphorus. This nutrient-rich profile helps strengthen the immune system and improves the condition of skin, nails, and hair. Additionally, pickled green olives are a source of beneficial monounsaturated fats that support heart health. In addition to B vitamins and fiber, canned olives contain polyphenols, phytosterols, and omega-6 and omega-9 fatty acids. Green olives can be served as a standalone snack, but they shine even more when paired with brined cheeses, juicy vegetables, and fresh herbs. They make a great addition to salads, pizzas, and meat or fish dishes.
Ingredients: 2 fresh cucumbers; 280 g pitted green olives (small jar); 150 g feta cheese; 1 lemon; 100 g leafy lettuce; 3 green onion stalks; 3 sprigs of basil; 2 tablespoons vegetable oil; black pepper to taste.
Tear the leafy lettuce (either romaine or iceberg) into large pieces by hand. Chop the remaining greens finely with a knife. Cut the cheese and cucumbers into cubes.
Blanch the lemon and cut it in half. Dice one half into small pieces and squeeze the juice from the other half. Thoroughly mix the lemon juice with black pepper and oil. Use this dressing to coat all the mixed ingredients.
Serve the green salad with freshly baked bread.
Life Hack
When you open a jar of olives, don’t drain the brine if you don’t need to use all the olives at once. Close the glass jar with a lid and store it in the refrigerator, taking out olives from the liquid as needed. You can also transfer the product from a can to an airtight container. Even after opening, olives will stay fresh for 12 to 18 months if sealed tightly and stored in the refrigerator in brine, whereas without brine, they only last up to three weeks, even in the cold.
