Chopped Olive Salad
This salad is a mixture of garlic, maybe an olive or two, and vinegar with some peppers thrown in there too. Use it to top a cracker, hang out with your boring chicken, or make an authentic New Orleans Muffuletta sandwich!
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Servings: 16 servings
Ingredients
- 5 sweet cherry peppers sliced and seeded
- 2 cloves garlic minced
- 1 cup Castelvetrano olives pitted and chopped
- 3/4 cup Spanish olives pimento removed
- 1/2 cup roasted piquillo peppers/red pepper diced
- 3/4 cup black olives chopped
- 3 tablespoons capers drained
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon oregano
- 1/2 teaspoon salt
Instructions
- Make sure all items are chopped fine and combine.
- Store in the fridge until ready to use. Because the olive oil solidifies in the fridge, set out about 5 minutes before you plan on serving!
Notes
- Chop everything into similar sized pieces for easier eating.
- Leave out the black olives if you prefer.
Nutrition
Serving: 1 | Calories: 67kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 261mg | Fiber: 1g | Sugar: 1g