oh, oh, olive salad
(1 rating)
This lucious salad is famous for it's use in sandwiches, but it works nicely for bruschetta with goat cheese or cream,or to spark up a pasta or potato salad. Easy to make, and long lasting, it makes the tastebuds pop. If you like this recipe, see others on my website: http://mybestcookbook.wordpress.com
(1 rating)
yield
4 -6
prep time
30 Min
Ingredients For oh, oh, olive salad
-
2/3 cgreen olives, chopped
-
2/3 ckalamata olives, chopped
-
1/2 cpickled veggies (gardeniara)
-
1/3 croasted red peppers, chopped
-
1-2 clovegarlic, minced
-
1/3 ccelery, chopped
-
1/4 cscallions, chopped
-
1/4 cchopped parsley
-
1/8 cchopped oregano or 1 tsp dried
-
1 Tbspcapers, rinsed
-
1 tspred pepper flakes
-
3 Tbspred wine vinegar
-
1/2 cevoo, or as needed to bring it all together
-
pepper to taste
How To Make oh, oh, olive salad
-
1Mix everything to gether, add as much oil as needed to bind it all together, add pepper to taste. (there should be plenty of salt from the olives)Cover and refrigerate for several hours to allow the flavors to meld.
-
2Serve as a "sauce" for sandwiches or as an appetizer, or as an addition to pasta or potato salad. Or think of other great ideas!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT