How to make it

  • Make salad a day ahead of time to let flavors develop!
  • Chop olives and giardiniera fairly fine
  • Cmbine in bowl or large jar with garlic, basil, oregano, capers, red Pepper and black pepper
  • Pour olive oil over, seal tightly and refigerate
  • Keeps at least a month
  • Serve at room temp, drained of oil, with crackers or baguette slices

People Who Like This Dish 4
Reviews & Comments 2

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  • eclaires 10 years ago
    your from MKE!?!? Yeah!
    Was this review helpful? Yes Flag
  • dancegypsy67 10 years ago
    I miss reading the MKE paper on Wed. This looks great!
    Was this review helpful? Yes Flag

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