A warm, cooked salad

Some general principles

a) Never cook at high temperature (boil, sautee, fry, roast, pot roast, stew etc.) with green olive oil. Any sustained high temperature will destroy both the goodness and the distinctive taste.
b) Green olive oil is consumed raw or almost raw and is added only at the end in cooked dishes.
c) Avoid even low speed whipping. Green olive oil can turn bitter by the incorporation of oxygen induced by whipping. So no blender made mayonnaise with green olive oil. Even a Greek oil and lemon mix that is traditionally whipped with two forks is tricky.

If you want to give some zest to your mayonnaise and derivative sauces, the best approach is to use a mixture of two parts corn oil and one part green olive oil as your oil. Corn oil helps stabilize green olive oil.

Ingredients

6 medium potatoes
1 small onion or two spring onions
150-200 grams of preserved fish. Practically any kind is OK. If salted make sure that salt is removed under the tap and pat dry.
High quality vinegar, about five table spoons (avoid balsamic vinegar, use a genuine wine derived vinegar) or to taste.
Green olive oil, 10-12 tablespoons or to taste
Salt to taste

Preparation

Clean the potatoes carefully under the tap. Scrape them, if necessary. Cook in the microwave oven, in the highest power rating, until tender and done (about 30 minutes, depending on size, power etc). Use good quality potatoes.

Once done take out of oven, cut in two and let two cool for a minute or so. Once steam stops coming out add green olive oil. Let potatoes to cool down. Once ready to serve, slice the onions and the fish if necessary, cut the potatoes to the size of your choice, add any additional green olive oil, toss salt and vinegar, mix and serve.

Serves four as a light lunch. Goes fine with cold beer. Quick, healthy and very tasty.