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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 3 |
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From the MKE paper; excellent if you love some olives! Ingredients:
1 jar (10 oz) green, pimento-stuffed olives |
3/4 cup pitted kalamata olives |
1 cup giardiniera |
4 minced garlic cloves |
3 tsp. dried basil |
2 tsp. dried oregano |
1 tbsp. capers |
1/2 tsp. red pepper flakes |
1/2 tsp. freshly ground black pepper |
1 cup olive oil |
crackers/baguette slices |
Directions:
1. Make salad a day ahead of time to let flavors develop!
2. Chop olives and giardiniera fairly fine
3. Cmbine in bowl or large jar with garlic, basil, oregano, capers, red Pepper and black pepper
4. Pour olive oil over, seal tightly and refigerate
5. Keeps at least a month
6. Serve at room temp, drained of oil, with crackers or baguette slices
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