CHOPPED OLIVE SALAD SPREAD
From kimcortez 16 years agoIngredients
- 2 - 5.75 oz Spanish green olives shopping list
- 3 -16 oz cans of medium black olives or your favorite black olives shopping list
- 1 - 24 oz jar of hot cauliflower shopping list
- 1 - 16 oz jar of roasted red peppers shopping list
- 1 - 16 oz jar of peperoncini peppers shopping list
- 3 Tbls of minced garlic more or less depending on how much you like garlic shopping list
- 1-2 tsp hot pepper flakes shopping list
- 1 cup of virgin olive oil. shopping list
How to make it
- Drain very well the green olives, black olives, hot cauliflower, roasted red peppers and peperoncini peppers.
- Place the olives and vegetables in a food processor and chop until medium to fine but not a paste. This may need to be done in batches. I chop everything by hand to get the size of the olives and vegetables that I like.
- Remove olive salad and place in a bowl, sprinkle hot pepper flake and gradually stir in olive oil. Let marinate for at least 1-2 hours in refrigerator. The longer it marinates the better the flavors become.
- Use as you would mayo or mustard on a warm sandwich as the olive oil seeps into the bread, vegetables, meat and cheeses or additional flavor for an omelet.
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