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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Kindly serve small quantities - due to high salt content. Ingredients:
15 pitted green olives |
15 pitted black olives |
15 pitted kalamata olives (all in vinegar brine and olive oil, reserve brine !, i use krinos brand, cost, $3.59/16oz. jar) |
5 -6 sprigs fresh oregano, chopped |
2 -3 cloves garlic, minced |
4 -6 rolled anchovy fillets, not optional |
1 -2 tablespoon extra virgin olive oil (spanish is the best) |
2 -4 tablespoons red wine vinegar |
12 -14 slices banana peppers, very thin slices,to taste |
1/8 cup purple onion, very thin half-moons |
1/8 cup feta cheese, crumbled fine |
1/8 cup red bell pepper, diced |
1/8 cup mushroom, fresh |
Directions:
1. Thoroughly drain and dry olives.
2. Heat in fry pan, if necessary.
3. In a glass bowl, add Oregano and Garlic to olives.
4. Mash anchovies, add (Important!, do not leave out).
5. Add oil, vinegar, and 2 tablespoons of reserved brine.
6. Constantly toss while adding the last five ingredients.
7. Refrigerate over night, before serving.
8. ENJOY!
9. (Made with lots of love by drstever).
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