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Olive Salad




Source of Recipe


April Clark






Recipe Introduction


This is a recipe given to me in a cultural college class.





List of Ingredients



• 1 (32 oz.) jar broken green (unstuffed) olives
  
• 6 garlic cloves, minced
  
• 2 (3 1/4 oz.) jars marinated cocktail onions, drained (1 cup)
  
• 4 celery stalks, halved lengthwise, thinly sliced
  
• 1 (4 oz. jar) chopped pimentos, drained
  
• 2 Tbsp. chopped capers, drained
  
• 1 Tbsp. dried leaf oregano or 3 Tbsp. chopped fresh oregano
  
• 1 tsp. finely ground pepper
  
• 3 Tbsp. red-wine vinegar
  
• 1/3 cup olive oil
  






Instructions



1. Draine olives.
   
2. Reserve 3 Tbsp. brine.
   
3. In a medium bowl, combine olives, garlic, onions, celery, pimentos, and capers.
   
4. In a small bowl, whisk reserved olive brine, oregano, pepper, and vinegar until combined.
   
5. Add olive oil in a slow, steady stream, whisking constantly.
   
6. Pour dressing over salad. Toss.
   
7. Spoon into a jar with a tight fitting lid.
   
8. Refrigerate until served or up to 3 weeks.
   
9. Serve at room temperature.
   






Final Comments


Makes about 5 cups.