Olive Salad

Ingredients

• 32 oz jar broken green olives
• 6 garlic cloves, minced
• 2 3-1/4 oz jars marinated onions
• 4 celery stalks
• 4 oz jar chopped drained pimentos
• 2 Tbsp chopped capers, drained
• 1 Tbsp dried leaf oregano or 3 Tbsp chopped fresh oregano
• 1 tsp fine ground black pepper
• 3 Tbsp red wine vinegar
• 1/3 cup olive oil

Directions

The broken green olives should be unstuffed. The two 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.

Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Olive Salad