Olive Salad
From eclaires 16 years ago
- 1 minutes to make
- Serves 3
From the MKE paper; excellent if you love some olives!
Ingredients
- 1 jar (10 oz) green, pimento-stuffed olives shopping list
- 3/4 cup pitted kalamata olives shopping list
- 1 cup giardiniera shopping list
- 4 minced garlic cloves shopping list
- 3 tsp. dried basil shopping list
- 2 tsp. dried oregano shopping list
- 1 tbsp. capers shopping list
- 1/2 tsp. red pepper flakes shopping list
- 1/2 tsp. freshly ground black pepper shopping list
- 1 cup olive oil shopping list
- crackers/baguette slices shopping list
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
- metalbird Englewood , US
- lanijoy Olympia, WA
- flylady2150 Houston, TX
- eclaires Chicago, IL
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