Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

32 oz Jar, broken green olives 1 tb Dried leaf oregano OR
6 Garlic cloves, minced 3 tb Chopped fresh oregano
2 3-1/4 oz jar marinated onion 1 ts Fine ground black pepper
4 Celery stalks 3 tb Red-wine vinegar
4 oz Jar chopped drained pimentos 1/3 c Olive oil
2 tb Chopped capers, drained

The broken green olives should be unstuffed. The two 3-1/2 oz. jars
of marinated cocktail onions should be drained (1 cup). The 4 celery
stalks should be halved lengthwise, then sliced thin.
Drain olives; reserve 3 tablespoons brine. In a medium bowl, combine
olives, garlic, onions, celery, pimentos and capers. In a small bowl,
whisk reserved olive brine, oregano, pepper and vinegar until
combined. Add olive oil in a slow, steady stream, whisking constantly.
Pour dressing over salad; toss. Spoon into a jar with a
tight-fitting lid. Refrigerate until served or up to 3 weeks. Serve
at room temperature.

Makes about 5 cups.
Calories per serving: Number of Servings: 5
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:

Submitted By FRED TOWNER MSG#: 182
Submitted By GAIL SHIPP On 12-09-95

Browse by categories