Olive Salad

Name: Olive Salad
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

10 ingredients

1 steps

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

Directions

1

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.