Olive Salad
| Serves | 2 |
|---|---|
| Ingredients | Vegetables |
| Day Part | Dinner, Lunch |
| Menu Part | Salad |
| Cuisine Type | Mediterranean |
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.