Italian olive salad

Yield: 4 Servings

Measure 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

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.)


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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