Recipe

Olive Salad Recipe


Print Recipe

Ingredients
  • 1 (7.25-oz) jar roasted red peppers, drained & coarsely sliced (optional)
  • 1 (16-oz) jar pitted green olives, drained
  • 2 tbsps capers
  • 1 tbsp minced garlic
  • 1/2 tsp ground black pepper
  • 1/4 c sliced pepperoncini peppers
  • 1 tsp dried oregano
  • 1 1/2 tsps dried parsley flakes
  • 1/2 c olive oil
  • 1 (1-quart) jar mixed pickled vegetables
  • 2 (2 1/4-oz) cans sliced ripe olives, drained
  • 1 purple onion, quartered (optional)
  • 1 tsp dried basil

Directions
  • Step #1 Drain pickled vegetables, reserving 1/4 c liquid.
  • Step #2 Pulse pickled vegetables, if desired, onion, & next 10 ingredients in a food processor/blender until coarsely sliced.
  • Step #3 Stir in reserved vegetable liquid and, if desired, roasted red peppers; cover & chill 8 hrs.
  • Step #4 Chill leftover mixture up to 2 weeks.
  • Step #5 Note: We used mixed pickled vegetables that contained cauliflower, onion, carrot, pepper, & celery.
  • Enjoy the Olive Salad recipe

Viewing Olive Salad Receipe