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Olive Salad Clone

  • 1500minutes
  • 1724calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsSelenium, Natrium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups pitted pimento-stuffed green olives

  2. 2 cups large pitted kalamata olives

  3. 3/4 cup carrot , chopped

  4. 3/4 cup celery , chopped

  5. 1 cup pickled cauliflower, chopped

  6. 1/4 cup finely chopped mild pepperoncini pepper

  7. 1 1/2 cups marinated cocktail onions, chopped

  8. 1/2 cup capers , rinsed and drained

  9. 3/4 cup chopped red bell pepper

  10. 3 garlic cloves , minced

  11. 1 tablespoon celery seed

  12. 2 tablespoons dried oregano

  13. 2 teaspoons fresh cracked black pepper

  14. 1/2 cup finely chopped fresh parsley

  15. 3 tablespoons red wine vinegar

  16. 1 1/2 cups olive oil (app)

Instructions Jump to Ingredients ↑

  1. Whisk together reserved olive brine, oregano,pepper and vinegar until well combined. Whisk in olive oil in a slow steady steam.

  2. Chop first seven ingredients. Look at my picture to give you an idea of the appearance. Blend all ingredients in a bowl.

  3. Pour dressing over salad and refrigerate at least 24 hours to allow the flavours to blend. Seal in jars.

  4. Keep in refrigerator.

  5. I use my processor on the Pulse Mode to chop my ingredients; be careful not to pulverize them; you have to be able to see what you are enjoying.

  6. Cooking time means refrigerator time.

  7. I'm sure folks from that area might find my recipe strange but I tried to bring back that special taste here @ home.

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