This is a great recipe for entertaining for lunch. Serve with a loaf of good crusty Italian or French bread and a nice cheese like Gruyere. If entertaining for dinner, a nice soup served as an appetizer works well.
From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 115.
This recipe is fine made without olives. Kalamata olives also work well.