Italian Olive Salad
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.
Servings 14
Calories 405kcal
Equipment
Ingredients
- 1 quart pimento-stuffed green olives 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 peperoncini 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
Instructions
- Combine all ingredients in a large seal-able bowl.
- Let set in fridge overnight, stirring occasionally.
- Stir again before serving.
Notes
Add more oil, in very small quantities, if the mixture gets too dry.
Nutrition
Calories: 405kcal | Carbohydrates: 7g | Protein: 2g | Fat: 44g | Saturated Fat: 17g | Sodium: 1385mg | Potassium: 152mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2147IU | Vitamin C: 9mg | Calcium: 63mg | Iron: 1mg