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Quick and Easy Recipe
Olive Salad Recipe
American
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 304g | |
| Calories 2035 | |
| Calories from Fat 1948 | 96% |
| Total Fat 220.31g | 275% |
| Saturated Fat 30.81g | 123% |
| Trans Fat 0.17g | |
| Cholesterol 0mg | 0% |
| Sodium 406mg | 17% |
| Potassium 288mg | 8% |
| Total Carbs 20.22g | 5% |
| Dietary Fiber 3.9g | 13% |
| Sugars 3.62g | 2% |
| Protein 3.14g | 5% |
Ingredients Convert Measures
- 1 jar (10 oz) green, pimento-stuffed olives
- 3/4 cup pitted kalamata olives
- 1 cup giardiniera
- 4 minced garlic cloves
- 3 tsp. dried basil
- 2 tsp. dried oregano
- 1 tbsp. capers
- 1/2 tsp. red pepper flakes
- 1/2 tsp. freshly ground black pepper
- 1 cup olive oil
- crackers/baguette slices
Directions
- Make salad a day ahead of time to let flavors develop!
- Chop olives and giardiniera fairly fine
- Cmbine in bowl or large jar with garlic, basil, oregano, capers, red Pepper and black pepper
- Pour olive oil over, seal tightly and refigerate
- Keeps at least a month
- Serve at room temp, drained of oil, with crackers or baguette slices
