Olive Salad

Name: Olive Salad
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Italian-American
Ingredients: 1 cup pitted green olives, chopped; 1 cup pitted kalamata olives, chopped; 1 cup pickled giardiniera, chopped; 2 tbsp capers, drained; 2 garlic cloves, minced; 1/3 cup extra virgin olive oil; 2 tbsp red wine vinegar; 1 tsp dried oregano

A rich and tangy relish made with chopped olives, pickled vegetables, garlic, and fresh herbs. Perfect for Muffuletta sandwiches, antipasto platters, or serving over grilled meats.

20 minEasyServes 8140 cal/serving

Italian-AmericanSaladNo-CookVegetarianVeganPescatarianMediterraneanLow CarbKetoKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeNightshade-FreeCorn-Free

Ingredients

1 cup pitted green olives, chopped
1 cup pitted kalamata olives, chopped
1 cup pickled giardiniera, chopped
2 tbsp capers, drained
2 garlic cloves, minced
1/3 cup extra virgin olive oil
2 tbsp red wine vinegar
1 tsp dried oregano

Instructions

1

Combine 1 cup chopped pitted green olives, 1 cup chopped pitted kalamata olives, 1 cup chopped pickled giardiniera, 2 tbsp drained capers, and 2 minced garlic cloves in a mixing bowl.
2

Add 1/3 cup extra virgin olive oil, 2 tbsp red wine vinegar, and 1 tsp dried oregano to the olive mixture.
3

Toss all ingredients thoroughly until combined, then cover and chill for at least 2 hours before serving.

Questions

Can I make Olive Salad ahead?

Yes, it takes well to being made ahead. Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Olive Salad?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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