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Olive Salad

Olive Salad

Made with Spanish and kalamata olives, tangy Olive Salad fills the center of deviled eggs.

This recipe goes with Muffuletta Deviled Eggs

Southern Living NOVEMBER 2013

  • Yield: Makes 4 cups

Ingredients

  • 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

Preparation

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.

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Olive Salad recipe

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