olive salad

Name: Olive Salad
Prep time: 20 min
Cuisine: Cajun/Creole
Ingredients: 1 quart(s) mixed pickled vegetables; 1 - purple onion, quartered, opt; 16 ounce(s) pitted green olives, drained, chopped; 4 1/2 ounce(s) ripe olives, drained, chopped; 1/4 cup(s) pepperoncini peppers, chopped; 2 tablespoon(s) capers, drained; 1 tablespoon(s) garlic, minced; 1/2 cup(s) olive oil; 1 1/2 teaspoon(s) dried parsley flakes; 1 teaspoon(s) dried oregano; 1/2 teaspoon(s) black pepper; 7 1/4 ounce(s) roasted red peppers, drained, coarsely chopped

6 Pinches

Cathy Gillespie

ARIZONA CITY, AZ

Updated on Apr 19, 2015

Use mixed pickled vegetables that contain cauliflower, onion, carrot, pepper and celery. Chill leftover mixture. It will keep up to 2 weeks. You can use this mixture in Muffuletta Dip recipe.

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prep time 20 Min

cook time

method No-Cook or Other

yield

Ingredients

1 quart mixed pickled vegetables
1 - purple onion, quartered, opt
16 ounces pitted green olives, drained, chopped
4 1/2 ounces ripe olives, drained, chopped
1/4 cup pepperoncini peppers, chopped
2 tablespoons capers, drained
1 tablespoon garlic, minced
1/2 cup olive oil
1 1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon black pepper
7 1/4 ounces roasted red peppers, drained, coarsely chopped

How To Make olive salad

Step 1

Drain pickled vegetables, reserving 1/4 cup of the liquid.

Step 2

Pulse pickled vegetables and the remaining ingredients in a food processor until coarsely chopped. Stir in reserved vegetable liquid and the roasted red peppers; cover and chill at least 8 hours.
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