Emergency Olive Salad Recipe

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Emergency Olive Salad

Janice (Jan) Barlow

By
@cookingchefjan

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!


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Rating:

Comments:

Serves:

Lots

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

1 can(s)
pitted x-large black olives, drained
1 can(s)
green olives (stuffed with pimento), drained
1 jar(s)
pepperoncini, drained (cut if too large)
2 can(s)
water packed artichoke hearts, drained and cut in quarters
1 can(s)
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

Directions Step-By-Step

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

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Quick & Easy
Hashtag: #quick and easy