Oh, Oh, Olive Salad

Sherry Peyton


This lucious salad is famous for it's use in sandwiches, but it works nicely for bruschetta with goat cheese or cream,or to spark up a pasta or potato salad. Easy to make, and long lasting, it makes the tastebuds pop. If you like this recipe, see others on my website: mybestcookbook.wordpress.com

pinch tips: How to Knead Dough





30 Min


2/3 c
green olives, chopped
2/3 c
kalamata olives, chopped
1/2 c
pickled veggies (gardeniara)
1/3 c
roasted red peppers, chopped
1-2 clove
garlic, minced
1/3 c
celery, chopped
1/4 c
scallions, chopped
1/4 c
chopped parsley
1/8 c
chopped oregano or 1 tsp dried
1 Tbsp
capers, rinsed
1 tsp
red pepper flakes
3 Tbsp
red wine vinegar
1/2 c
evoo, or as needed to bring it all together
pepper to taste

Directions Step-By-Step

Mix everything to gether, add as much oil as needed to bind it all together, add pepper to taste. (there should be plenty of salt from the olives)Cover and refrigerate for several hours to allow the flavors to meld.
Serve as a "sauce" for sandwiches or as an appetizer, or as an addition to pasta or potato salad. Or think of other great ideas!

About this Recipe

Course/Dish: Other Salads
Other Tag: Healthy
Hashtag: #Olives