Olive Salad for Muffalettas
By á-5133
Rate this recipe
4/5
(2 Votes)
Ingredients
- 1 (6 ounce) can black olives, drained
- 1 (5 ounce) jar pitted green olives, rinsed and drained
- 1 (6.5 ounce) jar marinated artichoke hearts, undrained
- 1 small red onion, chopped
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon dried minced garlic
- 1/2 teaspoon celery seed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3/4 teaspoon black pepper
Details
Servings 8
Adapted from allrecipes.com
Preparation
Step 1
Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.
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