Filling: Olive Salad

posted by Elise888 09-12-100 11:05 AM

Olive Salad

9 oz.(dry wt.) broken green olives with pimentos
3 garlic cloves, finely minced
1 (3 oz.) jar cocktail onions (or 1/2 cup), chopped
4 celery stalks, halved, then thinly sliced
1 Tbl. chopped capers, drained
1 1/2 tspns. dried leaf oregano
1/4 tspn. ground black pepper
3 Tbl. red-wine vinegar
1 1/2 Tbl. olive oil NOTE: Original calls for 1/3 cup


Drain olives, reserving 3 Tbl. of brine. Combine olives, garlic, onions, celery and capers in medium bowl.
In small bowl, whisk olive brine, oregano, pepper and vinegar until combined. Add olive oil in a slow steady stream, whisking constantly.

Pour dressing over salad and toss. Stored in a tight sealing container, will last for up to 3 weeks.

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