Emergency Olive Salad

Emergency Olive Salad

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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!

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Emergency Olive Salad

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

Printable Recipe Card

About Emergency Olive Salad

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




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