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Marinated Olives and Peppers




Source of Recipe


bobo3039 at rc


List of Ingredients




1 1/2 cans (6 oz. each) jumbo black pitted olives
2 jars (about 16 oz. each) whole, small pickled peppers (cherry, small hot chili, sweet banana or pepperoncini)
1/3 lb. asiago or fontinella cheese, cut into small cubes
1/3 lb. salami, sliced very thin
2 cloves garlic, crushed
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar


Recipe



Drain olives and peppers. Cut tops off peppers and remove seeds. Drain in a colander. Cut cheese into cubes small enough to fit into the peppers and olives. Cut salami slices into pieces just large enough to wrap around the cubes of cheese. Stuff a salami-wrapped cheese cube into each olive and pepper. Place in a serving bowl. In another bowl, combine oil, vinegar and garlic. Pour over olives and peppers. Cover and refrigerate for 2 to 4 days. Drain and serve at room temperature.

Makes 15 to 20 servings.