Olive Salad
aka: Olive Tapenade - Spread this deliciousness on a muffuletta, bruschetta, or deli sandwiches!
Servings: 4 cups
Ingredients
- 1 1/2 c. Mezzetta Spanish green olives roughly chopped
- 1/2 c. Mezzetta pitted Kalamta olives roughly chopped
- 1/4 c. black olives roughly chopped
- 1 1/2 c. Mezzetta Italian Giardiniera mix roughly chopped
- 1 c. Mezzetta deli sliced peperoncini roughly chopped
- 1/4 c. Mezzetta roasted red bell peppers roughly chopped
- 1 stalk celery thinly sliced
- 1/2 c. pickled pearl onions roughly chopped
- 1 T. capers
- 3 cloves garlic minced
- 1 tsp. Italian seasoning
- 1 tsp. oregano
- 1/2 tsp. black pepper
- 1/4 c. red wine vinegar
- 1 to 1 1/2 c. Good quality extra virgin olive oil
Instructions
- In a large non-reactive bowl, stir everything together; transfer mixture to a glass jar (or other nonreactive container). If needed, pour in more oil to cover.
- Cover the jar or container with a lid and marinate in the refrigerator for a few hours or overnight.
Notes
Recipe Link: Muffuletta
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