Olive Salad
This olive salad recipe is a tangy, textural explosion of olives, giardiniera, and pimentos: the secret weapon for any sandwich! It’s a symphony of briny, crunchy, and sweet bursts in every bite.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 3 cups 1x
- Category: Condiment
- Method: No Cook
- Cuisine: Condiment
- Diet: Vegan
Ingredients
Scale
- 1 cup Castelvetrano olives (4.9 oz dry weight jar), pitted and chopped (or other ripe green olives)
- 1/2 cup kalamata or black olives, pitted and chopped
- 1/3 cup pimento or roasted red peppers (4 oz jar), chopped
- 1 cup giardiniera (12 oz jar)*, chopped
- 3 tablespoons capers
- 2 garlic cloves, minced
- 1 teaspoon minced fresh oregano
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 2 pinches kosher salt
- Freshly ground black pepper
Instructions
- Stir together all ingredients. Serve immediately or for enhanced flavor refrigerate 3 days. Serve on sandwiches (like a Muffuletta or other), as a dip with crostini, or as a pizza topping.
- Stores refrigerated for 1 month (allow to come to room temperature for 5 minutes before serving).
Notes
* If you prefer, you can omit the giardiniera and add enough olives and peppers to total another 1 cup. Or, you can simply scale down the other ingredients: use 1 garlic clove, 2 tablespoons capers, and 1 1/2 tablespoons each red wine vinegar and olive oil.
Find it online: https://www.acouplecooks.com/olive-salad/
