Italian olive salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Pimento olives; quartered or sliced |
| 1 | cup | Diced celery |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Red pepper flakes |
| 2 | tablespoons | Vinegar |
| 2 | teaspoons | Finely minced garlic |
| 1 | tablespoon | Fresh oregano -or- |
| 1 | teaspoon | Dried oregano |
Directions
Date: Thu, 8 Feb 1996 17:53:57 -0600 From: Judy Howle <howle@...>
Here is a recipe that I really like that combines olives and peppers. I saw it on an AM show, I think it was CBS This Morning, prepared by an Italian cookbook author. I think the name of her book was TRATORIA.(sp?) Mix all ingredients and let stand for one hour in refrigerator to blend flavors.
(A little bit goes a long way, but it keeps for up to 2 weeks in the refrigerator, even though the celery gets a bit soggy. For a smaller amount, use the smallest size jar of olives and adjust other ingredients accordingly.)
CHILE-HEADS DIGEST V2 #236
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .