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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 32 |
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A friend shared this recipe with me more than 25 years ago, and I still get raves when I serve them as part of an antipasto platter. Jean Johnson, Reno, Nevada Ingredients:
2 cans (6 ounces each) pitted ripe olives, drained |
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained |
2 tablespoons finely chopped celery |
2 tablespoons finely chopped onion |
2 tablespoons capers, rinsed and drained |
1/4 cup olive oil |
2 tablespoons red wine vinegar |
2 garlic cloves, minced |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 teaspoon crushed red pepper flakes |
1/4 teaspoon salt |
Directions:
1. In a large bowl, combine the first five ingredients. In a small bowl, whisk the oil, vinegar, garlic, basil, oregano, pepper flakes and salt; pour over olive mixture; toss to coat.
2. Cover and refrigerate for at least 3 hours before serving. Store in the refrigerator for up to 3 days. Yield: 4 cups.
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