Olive Salad – base recipe for many things….

  • 14 oz pimento stuffed green olives
  • 14 oz sun-dried tomato stuffed green olives
  • 14 oz almond stuffed green olives
  • 14 oz chipolte stuffed green olives
  • 8 oz garlic stuffed green olives
  • 8 oz habanero stuffed green olives
  • 18 oz kalamata olives
  • 16 oz pepperoncini sliced peppers
  • 2 T finely chopped basil
  • 1 T finely chopped thyme
  • 2 oz minced sun-dried tomatoes
  • 40-48 oz extra virgin olive oil

Thoroughly rinse olives in a collander and set aside to drain.  Combine herbs, tomtoes and olive oil.  In a large, unbreakable, thoroughly seal-able container (rubbermaid, tupperware etc.) lightly pack down the olive/pepper mix, and then pour oil dressing over them.

additional ingredients (according to taste):

  1. 12 oz sliced, pickled jalapeno peppers
  2. 12 oz whole, unpitted giant green olives
  3. 10-12 oz whole pearl onions (martini onions)
  4. 14 oz sliced or julienned sun dried tomatoes
  5. 10-20 oz thinly sliced bermuda onions
  6. 14 oz nicoise olives
  7. 14 oz pickled carrots (very pretty addition)
  8. 10 oz pablano peppers, seeded and sliced very thin

Uses for this mix (besides just eating the olives…)

-Great olive bread — be sure to remove any unpitted olives first….

-Muffelatta olive dressing — remove any unpitted olives, then drain 2 cups of the olives+veggies and mince them finely.  Add back only enough of the flavored oil to make the mixture spreadable.  This recipe is best if there are onions and carrots in the mix as suggested in the list of possible additions. As well as being excellent on New Orleans style muffelatta sandwiches, this is also excellent tossed with pasta for either a hot pasta, or as the base for a cold pasta salad (add red wine vinegar, chopped crisp pepper bacon, capers, sliced mushrooms, and minced celery for the pasta salad)

-Olive Salad Dressing — remove any unpitted olives.  Puree 1 cup of the olive/veg mix, including at least 1/3 c of the olive oil.  Whisk in 1/2c of a flavorful red wine vinegar, 1/2 c fresh grated parmasan cheese, and 1/3c water.  For a creamier dressing, substitute 1/2c sour cream for the water.


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