Olive Salad

Olive Salad

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Cathy Gillespie

By
@circlemoon8

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.

Rating:

☆☆☆☆☆ 0 votes

Prep:
20 Min
Method:
No-Cook or Other

Ingredients

  • 1 qt
    mixed pickled vegetables
  • 1
    purple onion, quartered, opt
  • 16 oz
    pitted green olives, drained, chopped
  • 4 1/2 oz
    ripe olives, drained, chopped
  • 1/4 c
    pepperoncini peppers, chopped
  • 2 Tbsp
    capers, drained
  • 1 Tbsp
    garlic, minced
  • 1/2 c
    olive oil
  • 1 1/2 tsp
    dried parsley flakes
  • 1 tsp
    dried oregano
  • 1/2 tsp
    black pepper
  • 7 1/4 oz
    roasted red peppers, drained, coarsely chopped

How to Make Olive Salad

Step-by-Step

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

Printable Recipe Card

About Olive Salad

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Cajun/Creole
Other Tag: Quick & Easy



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