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Italian olive salad is a wonderful thing. Although I use it pretty much exclusively on sandwiches, you can also mix it with pasta for a great salad. There’s a great mix of textures and tastes, from crunchy carrots to rich Kalamata olives, to the kick of pickled cauliflower and pepperoncinis. Although it’s a little work, and takes a few ingredients, this salad is the best there is. Make sure to let it set overnight before using it.
Yeah, you can buy olive salad online or in a store. And it’s good stuff. But, oh, there’s nothing like the homemade salad.
Italian Olive Salad
- 1 quart olives pimiento-stuffed, drained, coarsely chopped
- 1 ½ cups Kalamata olives drained, pitted, coarsely chopped
- 1 cup extra virgin olive oil you may need a bit more
- 1 cup vegetable oil
- 1 cup pickled cauliflower drained, coarsely chopped
- 4 stalks celery sliced
- 2 large carrots peeled, sliced
- ½ cup pepperoncini drained, coarsely chopped
- ⅓ cup cocktail onions drained, coarsely chopped
- ¼ cup capers drained
- 8 cloves garlic minced
- 1 ½ teaspoon Italian seasoning
- ¾ teaspoon dried red pepper flake
- ¼ teaspoon ground black pepper
- ¼ teaspoon celery seed
- Combine all ingredients in a large seal-able bowl.
- Let set in fridge overnight, stirring occasionally. Add more oil, in very small quantities, if the mixture gets too dry.
Nutritional values are approximate.