Olive Salad

MUFFULETTA

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.

Combine ingredients

2

Stir until everything is evenly mixed.

Stir

3

Cover and let the olive salad chill in the refrigerator for 24 hours.

Refridgerate

Nutrition Info

Yield

3 tbs

calories

50 kcal per serving

FAT

5 g per serving

caRBS

0g per serving

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