Buffet Olives - Muffuletta Olive Salad - The largest Table Olive producer in South Africa

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Muffuletta Olive Salad

INGREDIENTS

1/2 cup olive oil 1/4 cup red wine vinegar 6 garlic cloves, minced 1 tablespoon dried oregano 1 tablespoon thinly sliced spring onion 1 tablespoon minced fresh parsley 1 teaspoon crushed red pepper flakes 1-1/2 cups Buffet Pimiento Stuffed Olives, halved 1 cup coarsely chopped giardiniera 1/2 cup coarsely chopped pickled beets 1/2 cup Buffet Green Pitted Olives, halved 1/3 cup roasted sweet red peppers, chopped 1/4 cup finely chopped celery 1 tablespoon drained capers

METHOD

1. In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. If desired, serve with toasted baguette slices or as a sandwich topping.

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INGREDIENTS

1/2 cup olive oil 1/4 cup red wine vinegar 6 garlic cloves, minced 1 tablespoon dried oregano 1 tablespoon thinly sliced spring onion 1 tablespoon minced fresh parsley 1 teaspoon crushed red pepper flakes 1-1/2 cups Buffet Pimiento Stuffed Olives, halved 1 cup coarsely chopped giardiniera 1/2 cup coarsely chopped pickled beets 1/2 cup Buffet Green Pitted Olives, halved 1/3 cup roasted sweet red peppers, chopped 1/4 cup finely chopped celery 1 tablespoon drained capers

METHOD

1. In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. If desired, serve with toasted baguette slices or as a sandwich topping.