By Sloane Samberson

Managing Editor

@SloaneSamberson

For many, when it comes to Thanksgiving, thoughts of roasted turkey, sweet potato casserole, stuffing, cranberry sauce and pumpkin pie come to mind. For me, the thought of my grandmother’s Ripe Olive Salad comes to mind first, and is usually the first thing on my plate (in great quantity).

My grandmother’s mother created this recipe back in the 1920s, and since then not a Thanksgiving has gone by that we have not had it as an addition to our hearty feast.

This recipe is simple, so do not worry about allotting a lot of time to throw it all together, but do be prepared for all of your relatives to ask for the recipe come Thanksgiving Day.

Ripe Olive Salad

Ingredients:

1 cup sliced black olives

1 cup pecans, chopped

1 cup hard boiled eggs, chopped (I use Almark Foods Hard-Boiled Eggs from Costco. They are pre-peeled and quite the time saver. If boiling your own eggs follow these instructions.)

1 cup tomatoes, chopped

1/2 cup mayonnaise

Directions:

1. Drain can of sliced black olives. Dry off with a paper towel then place in large bowl.

2. Chop pecans, hard boiled eggs and tomatoes. Place in bowl with olives.

3. Fold in mayonnaise gently until pecans, olives, eggs and tomatoes are lightly coated.

4. Add salt & pepper to taste.

5. Refrigerate for up to five days for the freshest taste, adding more mayonnaise as needed.