Olive Salad

By cnash

Southern Living

JULY 1998

Ingredients

• 1 (1-quart) jar mixed pickled vegetables
• 1 purple onion, quartered (optional)
• 1 (16-ounce) jar pitted green olives, drained
• 2 (2 1/4-ounce) cans chopped ripe olives, drained
• 1/4 cup chopped pepperoncini peppers
• 2 tablespoons capers
• 1 tablespoon minced garlic
• 1/2 cup olive oil
• 1 1/2 teaspoons dried parsley flakes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• 1 (7.25-ounce) jar roasted red peppers, drained and coarsely chopped (optional)

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

Drain pickled vegetables, reserving 1/4 cup liquid.

Pulse pickled vegetables, onion, if desired, and next 10 ingredients in a food processor until coarsely chopped. Stir in reserved vegetable liquid and, if desired, roasted red peppers; cover and chill 8 hours. Chill leftover mixture up to 2 weeks.

Note: We used mixed pickled vegetables that contained cauliflower, onion, carrot, pepper, and celery.