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.
If you love olives, you’ll more than love this salad. It makes for the world’s best sandwich, a muffuletta. I can eat muffuletta all day long.
Italian Olive Salad
- 1 quart olives pimiento-stuffed, drained, coarsely chopped
- 1 1/2 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
- 1/2 cup pepperoncini drained, coarsely chopped
- 1/3 cup cocktail onions drained, coarsely chopped
- 1/4 cup capers drained
- 8 cloves garlic minced
- 1 1/2 teaspoon Italian seasoning
- 3/4 teaspoon dried red pepper flake
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon celery seeds
- 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.