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emergency olive salad

cookingchefjan avatar
Recipe by
Janice (Jan) Barlow
@cookingchefjan
Rochester, NY

This a "pot luck" special and instead of an olive tray, you have all this goodness in a bowl! I always keep the ingredients in my pantry so I'm ready for any party!

►
yield serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For emergency olive salad

  • 1 can
    pitted x-large black olives, drained
  • 1 can
    green olives (stuffed with pimento), drained
  • 1 jar
    pepperoncini, drained (cut if too large)
  • 2 can
    water packed artichoke hearts, drained and cut in quarters
  • 1 can
    garbanzo beans, drained (optional)
  • DRESSING FOR OLIVE SALAD-ADD TO TASTE : PEPPER,GARLIC POWDER (LOTS), OREGANO, BASIL, ITALIAN SEASONING, PARSLEY, ONION POWDER
  • olive oil as needed
  • NOTE- YOU CAN SUBSTITUE INGREDIENTS FOR THE DRESSING AND USE A GOOD QUALITY ITALIAN DRESSING INSTEAD

How To Make emergency olive salad

  • 1
    Drain all canned goods and jars (artichokes, olives, pepperoncini, garbanzo beans) and place in bowl
  • 2
    No need to add vinegar, due to the brine in olives. Add seasoning to taste. Toss with olive oil. (see below for a substitute for this dressing)
  • 3
    Note-I always have these items in my pantry. If I'm in a real hurry, I toss the olives, artichokes, pepperoncini and garbanzo beans and use a good quality Italian dressing instead
  • 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!
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