Olive Salad

Menu Part: 
Salad
Cuisine Type: 
Mediterranean
Serves: 
2

A mixture of green and black imported olives, capers, pickled vegetables, garlic and herbs in olive oil. Served as a side or part of an hors d'oeuvre buffet.

Ingredients

1 gal. pimiento-stuffed olives or salad olives, drained
1 qt. pickled cauliflower, drained and cut into olive-size pieces
4 ribs celery, sliced
4 carrots, peeled and sliced
12 oz. pepperoncini, drained
1⁄2 cup capers
1 lb. Greek olives, lightly crushed
12 oz. cocktail onions, drained
1 large head garlic, cloves separated, peeled, and chopped
1⁄4 cup oregano
1⁄4 cup celery seeds
1 tbsp. fresh black pepper
Olive oil and salad oil, as needed
 

Steps

Combine ingredients and mix well; transfer to a large jar. Mix equal parts olive oil and salad oil; add enough to cover olive mixture in jar. Allow to steep, refrigerated, at least 24 hours.

Note: Substitute an equivalent amount of prepared giardinara can be substituted for cauliflower, celery, carrots, and pepperoncini.

More From FoodService Director

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

FSD Resources