Olive Salad
A delightful medley of olives, capers, sundried tomatoes, roasted peppers, and celery blended together with olive oil, garlic, lemon juice, and oregano. This flavorful olive salad is a versatile addition to your meals, perfect for enhancing the taste of burgers, steaks, pitta breads, or crafting mouthwatering Muffaletta sandwiches. Prepare in advance and let the flavors meld together for a delectable experience. Enjoy this vibrant homemade olive salad that will brighten up your dishes and add a burst of Mediterranean flair.
— Constant Cookbook
Ingredients
- 1/2 jar green pimiento stuffed olives
- 1/2 jar black stoneless olives
- 2-3 tsps capers
- 3-4 sun dried tomatoes in oil
- 3-4 chopped pieces roasted peppers in oil
- 2 sticks of celery, broken into pieces
- 1 garlic clove
- 2 tbsps olive oil
- 2 tsps lemon juice
- 1 tsp oregano
Instructions
- Drain all ingredients as necessary and put into food processor until coarsely chopped
- Put the salad into a jar in the fridge, and marinade for 24 hours
- Will keep for months in the fridge - serve with burgers, steaks, pitta breads and Muffelata sandwiches!
Yield
Makes 1 jar
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