Seafood Italian Salad with Olives
And that brings us to this recipe! Here’s a dish that showcases both olives and extra virgin olive oil together. Surprisingly, the inspiration behind this dish came from an episode of No Reservations. Anthony Bourdain was being versed in the Italian tradition of “The Vigil,” a traditional Christmas Eve feast of several seafood dishes consumed in one evening. One of the dishes he tasted was an octopus salad filled with warm potatoes, olives, capers, herbs, and olive oil. I was immediately intrigued and knew that I would be recreating a version of that dish in the near future. As fate would have it, I recently spied a prepared package of cooked clams, mussels, and calamari in the fresh seafood section of my local grocery store, and thus, this recipe was born.