1/2 cup green olives with pimentos, chopped 1/4 cup black olives, chopped 1/4 cup diced Giardiniera mix 1/4 cup chopped pepperoncini peppers 1/4 cup roasted red bell peppers, chopped 1 tablespoon red wine vinegar 1 tablespoon capers 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1 teaspoon fresh parsley 1 tablespoon olive oil
INGREDIENTS
1
Combine all the ingredients in a large mixing bowl.
2
Stir until everything is evenly mixed.
3
Cover and let the olive salad chill in the refrigerator for 24 hours.
Yield
3 tbs
calories
50 kcal per serving
FAT
5 g per serving
caRBS
0g per serving