Made with Spanish and kalamata olives, tangy Olive Salad fills the center of deviled eggs.
Makes 4 cups
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1 (16-oz.) jar mixed pickled vegetables, undrained
1 (7-oz.) jar pimiento-stuffed Spanish olives, drained
1 (6-oz.) jar pitted kalamata olives, drained
2 tablespoons extra virgin olive oil
1/2 teaspoon drained capers
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1 garlic clove, minced
1/8 teaspoon paprika
1/8 teaspoon ground red pepper
Pulse pickled vegetables, pimiento-stuffed Spanish olives, kalamata olives, olive oil, capers, oregano, black pepper, minced garlic, paprika, and ground red pepper in a food processor 5 times or until coarsely chopped. Use immediately, or refrigerate up to 1 week.