Italian Olives

By bakers_delight85

Ingredients

• 2 cans (6 ounces each) pitted ripe olives, drained
• 1 jar (5-3/4 ounces) stuffed olives, drained
• 2 Tbsp. diced celery
• 2 Tbsp. diced onion
• 2 Tbsp. capers, rinsed and drained
• 1/4 cup olive oil
• 2 Tbsp. red wine vinegar
• 2 garlic cloves, minced
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 tsp. crushed red pepper flakes
• 1/4 tsp. salt

Details

Servings 4

Preparation

Step 1

In a large bowl, combine the first five ingredients. In a small bowl, whisk the oil, vinegar, garlic, basil, oregano, pepper flakes and salt; pour over olive mixture and toss to coat. Cover and refrigerate for at least 3 hours before serving. Store in the refrigerator for up to 3 days.