Olive Salad
This olive salad recipe is a tangy, textural explosion of olives, giardiniera, and pimentos: the secret weapon for any sandwich! It’s a symphony of briny, crunchy, and sweet bursts in every bite.
- Prep
- 10 min
- Total
- 10 min
- Yield
- 3 cups
Ingredients 11
- 1 cup Castelvetrano olives (4.9 oz dry weight jar), pitted and chopped (or other ripe green olives)
- ½ cup kalamata or black olives, pitted and chopped
- ⅓ cup pimento or roasted red peppers (4 oz jar), chopped
- 1 cup giardiniera (12 oz jar)*, chopped
- 3 tablespoons capers
- 2 garlic cloves, minced
- 1 teaspoon minced fresh oregano
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 2 pinches kosher salt
- Freshly ground black pepper
Method 2
- 01
Stir together all ingredients. Serve immediately or for enhanced flavor refrigerate 3 days. Serve on sandwiches (like a Muffuletta or other), as a dip with crostini, or as a pizza topping.
- 02
Stores refrigerated for 1 month (allow to come to room temperature for 5 minutes before serving).
Provenance
- recipe-clones/acouplecooks-data
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urn:recipe:e49223d2-e422-5cf2-ab81-1b564e868df2