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Full Online Book HomeLearning KitchenVegetables - Olives - Olive Salad
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Vegetables - Olives -  Olive Salad Post by :choujopoo Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1841

Click below to download : Vegetables - Olives - Olive Salad (Format : PDF)

Vegetables - Olives - Olive Salad

9 oz.(dry wt.) broken green olives with pimentos
3 garlic cloves, finely minced
1 (3 oz.) jar cocktail onions (or 1/2 cup), chopped
4 celery stalks, halved, then thinly sliced
1 Tbl. chopped capers, drained
1 1/2 tspns. dried leaf oregano
1/4 tspn. ground black pepper
3 Tbl. red-wine vinegar
1 1/2 Tbl. olive oil NOTE: Original calls for 1/3 cup

Drain olives, reserving 3 Tbl. of brine. Combine olives, garlic, onions, celery and capers in medium bowl.
In small bowl, whisk olive brine, oregano, pepper and vinegar until combined. Add olive oil in a slow steady stream, whisking constantly.

Pour dressing over salad and toss. Stored in a tight sealing container, will last for up to 3 weeks.
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Vegetables - Olive Salad Vegetables - Olive Salad

Vegetables - Olive Salad
Yield: 2 1/2 cups 2/3 cup pitted green olives, coarsely chopped 2/3 cup pitted black olives, coarsely chopped 1/4 cup pimiento, chopped 3 cloves garlic, finely minced 1 anchovy fillet, mashed 1 tablespoon capers 1/3 cup fresh parsley, finely chopped 1 teaspoon dried oregano 1/4 teaspoon freshly ground black pepper 1/4 cup olive oil Combine ingredients and place in a nonreactive container. Cover and refrigerate 12 to 24 hours before serving. Keeps for several weeks under refrigeration.

Vegetables - Olive Relish Recipes Vegetables - Olive Relish Recipes

Vegetables - Olive Relish Recipes
1 large jar green salad olives, chopped and drained 1 large can pitted black olives, chopped and drained 1 cup celery, chopped fine 1/2 cup onion, chopped fine 1 Tbsp. vinegar 2 Tbsp. salad oil 1/2 tsp. oregano Mix all ingredients together and let set at least 12 hours. Italian Ripe Olive Relish2 1/2 cups chopped pitted ripe olives 3/4 cup chopped dill pickles 1 can (2 oz.) anchovy fillets, drained and chopped, packing oil reserved1 1/2 cups chopped celery, leaves included1/2 cup chopped onion 3 cloves garlic, minced 1/2 cup salad oil 1/4 cup red wine vinegar 1/4 tsp. pepper