Olive Salad
This olive salad is a tangy, briny mix of green and black olives, pickled vegetables, garlic, and seasonings. Perfect for muffuletta sandwiches, salads, and spreads, it’s a simple yet flavorful addition to any meal.
Ingredients
- 1 ½ cups Green olives pitted Chopped
- 1 ½ cups Black olives pitted Chopped
- ½ cup Giardiniera Italian pickled vegetables Drained and chopped
- ¼ cup Roasted red peppers Diced
- 2 tbsp Capers Drained
- 2 cloves Garlic Minced
- ½ cup Olive oil Extra virgin for the best flavor
- 2 tbsp Apple Cider Vinegar Adds tanginess
- 1 tsp Oregano Dried
- ½ tsp Red pepper flakes Optional for spice
Instructions
- Prepare the olives – Chop the green and black olives into small pieces.
- Chop the vegetables – Dice the giardiniera and roasted red peppers.
- Combine ingredients – In a mixing bowl, add the olives, vegetables, capers, and minced garlic.
- Season the salad – Sprinkle in the oregano and red pepper flakes.
- Add dressing – Drizzle with olive oil and Apple Cider Vinegar. Stir to combine.
- Marinate – Transfer to an airtight jar and refrigerate for at least 24 hours before serving.
- Serve and enjoy – Use in sandwiches, salads, pasta, or as a spread.
Notes
- For a spicier version, add extra red pepper flakes or chopped pickled jalapeños.
- To enhance flavor, let the salad marinate for 48 hours.
- Store in the refrigerator for up to 3 weeks in an airtight container.
- Use high-quality olives for the best taste—Castelvetrano, Kalamata, or Manzanilla are excellent choices.