Olive Salad Clone

Prep Time: 60 Minutes

Cook Time: 1440 Minutes

Ready In: 1500 Minutes

Servings: 6

A few years ago I tasted the olive salad on the Muffuletta in N'awlins and I knew I had to learn to make it. After many trials and errors I think maybe this one is pretty close.We eat it on and with just about anything.

Ingredients:

2 cups pitted pimento-stuffed green olives

2 cups large pitted kalamata olives

3/4 cup carrot, chopped

3/4 cup celery, chopped

1 cup pickled cauliflower, chopped

1/4 cup finely chopped mild pepperoncini pepper

1 1/2 cups marinated cocktail onions, chopped

1/2 cup capers, rinsed and drained

3/4 cup chopped red bell pepper

3 garlic cloves, minced

1 tablespoon celery seed

2 tablespoons dried oregano

2 teaspoons fresh cracked black pepper

1/2 cup finely chopped fresh parsley

3 tablespoons red wine vinegar

1 1/2 cups olive oil (app)

Directions:

1. Whisk together reserved olive brine, oregano,pepper and vinegar until well combined. Whisk in olive oil in a slow steady steam.
2. Chop first seven ingredients. Look at my picture to give you an idea of the appearance. Blend all ingredients in a bowl.
3. Pour dressing over salad and refrigerate at least 24 hours to allow the flavours to blend. Seal in jars.
4. Keep in refrigerator.
5. I use my processor on the Pulse Mode to chop my ingredients; be careful not to pulverize them; you have to be able to see what you are enjoying.
6. Cooking time means refrigerator time.
7. I'm sure folks from that area might find my recipe strange but I tried to bring back that special taste here home.

By RecipeOfHealth.com