OLIVE SALAD RECIPE RECIPES

OLIVE SALAD RECIPE | MYRECIPES

Olive Salad Recipe | MyRecipes image

Provided by MyRecipes

Yield 6 cups

Number Of Ingredients 13

Ingredients

1 (1-quart) jar mixed pickled vegetables
1 purple onion, quartered (optional)
1 (16-ounce) jar pitted green olives, drained
2 (2 1/4-ounce) cans chopped ripe olives, drained
¼ cup chopped pepperoncini peppers
2 tablespoons capers
1 tablespoon minced garlic
½ cup olive oil
1?½ teaspoons dried parsley flakes
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon ground black pepper
1 (7.25-ounce) jar roasted red peppers, drained and coarsely chopped (optional)

Steps:

Drain pickled vegetables, reserving 1/4 cup liquid.
Pulse pickled vegetables, onion, if desired, and next 10 ingredients in a food processor until coarsely chopped. Stir in reserved vegetable liquid and, if desired, roasted red peppers; cover and chill 8 hours. Chill leftover mixture up to 2 weeks.
Note: We used mixed pickled vegetables that contained cauliflower, onion, carrot, pepper, and celery.

OLIVE SALAD RECIPE | MARTHA STEWART

Olive Salad Recipe | Martha Stewart image

Provided by Martha Stewart

Categories Seafood Recipes

Yield Makes enough for 1 sandwich

Number Of Ingredients 11

Ingredients

2 ounces oil-cured black olives, pitted and chopped
6 ounces green olives, preferably Lucques, pitted and chopped
1 salt-packed anchovy fillet, rinsed and chopped (optional)
Juice of 1/2 lemon
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
2 tablespoons fresh oregano leaves, chopped
1 1/2 teaspoons picked fresh thyme leaves
1 1/2 teaspoons chopped fresh flat-leaf parsley leaves
Hot sauce, such as Tabasco
Coarse salt and freshly ground pepper

Steps:

In a medium bowl, mix together both olive varieties, anchovy, and lemon juice. In a small bowl, whisk together oil and vinegar. Pour over olive mixture and add oregano, thyme, and parsley; toss to combine. Season with Tabasco, salt, and pepper. Cover and transfer to refrigerator; chill overnight before using.

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