Olive Salad



10 servings



32 lg. Sicilian or
Greek olives
1 bunch celery, diced
Salt, to taste
Pepper, to taste
Red crushed pepper, to taste
Oregano, to taste
Parsley, chopped, to taste
1 dash basil
1 dash mint (optional)
2 to 3 md. onions, peeled and sliced
Pepperoncini (optional)
Capers (optional)
1 cup olive oil
1 cup wine vinegar
Water, as needed


Hit olives with a mallet to remove the pits. Combine olives with celery, seasonings and onions. Add pepperoncini and capers, if using. Mix oil and vinegar; add a little water. Add to the vegetables so that everything is covered. Mix well and chill.

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