Ralf's Pretty Good Olive Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
|
This is another one I got from my good online friend and co-moderator, the man known as Ralf Kramden. I've adapted it just a little to suit our tastes, but the basic recipe is his. It's pretty easy, and one of those things the family wants at every gathering. Prep time is a guess, since it depends on how quickly you can chop the olives, cook time is refrigeration. Ingredients:
2 (7 ounce) jars pimento stuffed olives |
2 (5 3/4 ounce) cans pitted black olives |
2 large tomatoes |
6 cloves garlic, minced |
4 tablespoons extra virgin olive oil |
4 teaspoons red wine vinegar |
8 ounces crumbled feta cheese |
Directions:
1. Drain olives and chop in half.
2. Core, seed, and coarsely chop the tomatoes.
3. Put all ingredients in a large bowl, and mix well.
4. Best when served after being refrigerated for at least a couple of hours.
5. I sometimes add kalamata olives if I have them onhand for a slightly different taste, or sometimes I use the Mediterranean flavour feta cheese instead of plain.
|
|