Post by BBQ Butcher on Sept 18, 2009 10:12:12 GMT -5
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