Olive Salad
Olive Salad
Ingrediënten
Makes 6 cups / Prep: 10 min., Chill: 8 hrs.
- 1 1-quart jar mixed pickled vegetables
- 1 16-ounce jar pitted green olives, drained
- 2 2¼-ounce cans chopped ripe olives, drained
- ½ cup olive oil
- ¼ cup chopped pepperoncini peppers
- 2 tablespoons capers
- 1 tablespoon minced garlic
- 1½ teaspoons dried parsley flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon pepper
- 1 red onion quartered (optional)
- 1 7.25-ounce jar roasted red peppers, drained and coarsely chopped (optional)
Instructies
- Drain pickled vegetables, reserving ¼ cup liquid.
- Pulse pickled vegetables, next 10 ingredients, and, if desired, onion, in a food processor until coarsely chopped.
- Stir in reserved ¼ cup vegetable liquid and, if desired, roasted red peppers; cover and chill 8 hours.
- Chill leftover mixture up to 2 weeks.
Notes / Tips / Wine Advice:
For testing purposes, we used mixed pickled vegetables that contained cauliflower, onion, carrot, pepper, and celery.
