Recipe
Olive Salad
Ingredients
- 1 cup green olives, pitted, drained (reserve juice)
- 1 cup kalamata olives, pitted, drained (reserve juice)
- 2 cups queen pimento-stuffed olives, drained (reserve juice)
- 1 cup giardiniera (mixed pickled vegetables), drained
- 3 ribs celery, thinly sliced
- 3 tablespoons capers
- 2 tablespoons minced shallots
- 3 tablespoons minced garlic
- 2 tablespoons minced flat-leaf parsley
- 1/4 cup reserved olive juice
- 1 cup extra-virgin olive oil
- 1 teaspoon black pepper
Directions
- Coarsely chop the olives. Cut the giardiniera into 1/4-inch pieces. Combine the olives and giardineira in large bowl. Add the remaining ingredients and transfer to a large glass jar with a lid. Refrigerate for at least 24 hours. Before serving, shake well.
Recipe Details
- Source: Cooking Section, July 2003 [4]
- Dish Type: Salads [5]
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