Olive Salad Dressing

Name: Olive Salad Dressing
Ingredients: 1/2 cup black olives or green, pitted, chopped; 1 cup oil packed black olives, pitted, chopped; 4 cherry peppers sweet, or 4 cloves garlic, finely minced; 2 anchovies crushed, optional; 3/4 cup red onions sliced; 1/4 cup pimientos roasted, chopped; 1/4 cup fresh parsley finely chopped; 1/2 teaspoon oregano each, and basil, chopped, fresh is best!; 3/4 cup extra-virgin olive oil; 2 tablespoons balsamic vinegar; 2 tablespoons red wine vinegar; 1/2 teaspoon salt or to taste; 1/4 teaspoon black pepper; 1/4 teaspoon red pepper flakes

14 ingredients

1 steps

Ingredients

1/2 cup black olives or green, pitted, chopped
1 cup oil packed black olives, pitted, chopped
4 cherry peppers sweet, or 4 cloves garlic, finely minced
2 anchovies crushed, optional
3/4 cup red onions sliced
1/4 cup pimientos roasted, chopped
1/4 cup fresh parsley finely chopped
1/2 teaspoon oregano each, and basil, chopped, fresh is best!
3/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1/2 teaspoon salt or to taste
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes

Directions

1

["Combine all ingredients. Refrigerate in a covered container overnight before using.", "Use with Spring Mix or Asian salad greens with Frisee and radicchio, sliced pickling cucumbers and wedged fresh ripe garden tomatoes; or use as a drizzle in Italian subs.", "Serve with slivers of Parmigiano or Provolone cheese.", "Variation: Add 1 can Genova Tonno. Use Italian-style dark tuna, packed in olive oil instead of tuna packed in water. It has more body and texture and doesn't fall apart as easily in vegetable salads. (Note: when you plan to use tuna, eliminate the anchovies). Serve in Syrian bread (Pita Pockets). If an outdoor or panini grill is available, spray pockets with a drop of olive oil and toast until grill marks appear before filling.", "Variation 2: For parties and special occasions, serve as a dressing for Antipasto, with rolled up slices of Genoa Salami, Mortadella and Hot Capicola (hot ham), 1X3\" slivers of Italian cheeses