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Dec 20, 2009, 4:09am

BBQ Butcher :: Recipes :: Side Dishes & Beverages :: Olive Salad

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Topic: Olive Salad (Read 14 times)

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Olive Salad
« Thread Started on Sept 18, 2009, 10:12am »

This is not even close to the traditional Olive Salad, but seeing as I can't buy a decent pre-made here in SWFL, I've come up with my own that is quite tasty, if I may say so myself.

AAB's "Olive Salad"

1 small jar sliced green olives w/pimento's, drained
1 small can sliced black olives, drained
1-2 garlic cloves, minced
1 stalk celery, sliced thin
2-3 slices sweet onion, minced
2 radishes, halved and sliced thin
2 sweet gherkin pickles, halved and sliced thin
3-4 TBS olive oil (more is good)
1 TBS red wine vinegar
salt and pepper to taste
extra granulated garlic (optional)
dash of basil
dash of oregano
optional: any other spices/herbs of your choice

(All ingredients and amounts are up to your particular likes and dislikes)

Mix all in a non-reactive bowl, mix well, cover and let rest in the refrigerator for at least 2-3 days before use.

Great topping for a Muffaletta or a sub sandwich of any kind.

This weekend I'll find out how this Olive Salad tastes with some BBQ'ed Pulled Pork and a Kaiser Roll

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