The word “salad” doesn’t always mean something that’s lettuce-based. Heck, even slices of Jell-O with cabbage and carrots was passed off as “salad” in the 60’s and 70’s. In many cultures, the word refers to a fresh accompaniment to the rest of a meal. This Olive Salad recipe from Albania is a delicious example. Our thanks to writer and photographer, Ed Placidi, for sharing the recipe with Real Food Traveler readers. 

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Hungry for more? Learn about more Albanian cuisine in this article by Ed.

The Albanians are mad about olives. They use olive oil in their kitchens, and drizzle it on so many dishes and foods. It’s the rare Albanian garden without at least a few olive trees (as well as grape vines to make their beloved homemade brandy, raki). Olives are a favorite snack, often eaten with feta-like white cheese. Menus typically have a small selection of salads and they mostly include olives. A handful of the small fruits are often even enjoyed for breakfast.

Perhaps Albania’s greatest expression of their love for olives is sallati ulliri, or olive salad. I first tried it at Mangalemi Restaurant in Berati, a UNESCO World Heritage Site celebrated for its Ottoman-era architecture and the olive capital of Albania, recognized for growing the country’s best table olives. One bite and I was hooked; it became my favorite salad during my travels in the country.

Sallati ulliri is simplistic and can be prepared in minutes: just several types of olives topped with a few condiments. But in your mouth it’s so much more: a synergy of deliciously contrasting flavors, each bite a mix of sweet, sour and salty. It’s versatile too, enjoyed as a snack with a glass of wine or a wonderful compliment to grilled meats.

The character of the salad will depend on the types of olives you choose. Albania has its own indigenous olive varieties, from the Kokerrmadh to the Ulli i Bardhe, but they are difficult to find. An easier, more practical route would be to use your  favorites, whether Cerignola, Picholine, Manzanilla, Nicoise or other types ‒ remembering that earlier-picked green olives are firmer and nuttier while those that are allowed to ripen further and turn dark are softer and meatier. The olives are whole in the Albanian Sallati Ulliri, but you may prefer pitted ones.

Albanian Olive Salad Recipe (Sallati Ulliri)

Here’s how to assemble an Albanian-style olive salad for two.

Ingredients:

Approximately 15 green and 15 black olives
¼ of a lemon with the rind on, cut into small pieces
¼ of an orange with the rind on, cut into small pieces
1 scallion, cut into small pieces

Method: 

Mix all the ingredients together.
Drizzle with some extra-virgin olive oil.
Sprinkle with dried oregano.
Salt to taste (olives already are quite salty so you may not need to add any)

For more information about visiting Albania, see their website.

– Story and photos by Edward Placidi