Olive Salad

 

This isn’t really a salad.  It’s more like a spread that can be put on sandwiches (like Muffaletta), served in a dish on a cheese board, scooped up by pita chips, or stirred into hummus.  You will not believe the flavor it brings to the table.

 

1/2 cup pitted green olives

1/2 cup pitted black olives

3 Tbsp cocktail onions

1 Tbsp minced celery

1/2 cup roasted red pepper strips

2 Tbsp capers

3 pepperoncini

3 Tbsp olive oil

1 Tbsp red wine vinegar

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

 

Place all the ingredients in the bowl of a food processor.  Pulse the blade several times until the ingredients are finely chopped and thoroughly combined.  Transfer to a storage vessel and allow the mixture to sit for at least one hour before use.  It can be stored in the refrigerator for up to a week.

 

If you don’t have a food processor, finely chop the ingredients by hand, then mix together with the oil, vinegar, salt and pepper.  Allow the mixture to sit for at least an hour before use.  Store as directed above.

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