Olive Salad Dressing

[Guest guest]

Olive Salad Dressing

 

1/2 cup green or black olives, pitted, chopped

1

cup oil packed black olives, pitted, chopped

3 to 4 sweet cherry peppers or

pepperoncini, seeded, chopped

4 cloves garlic, finely minced

1 Tbl. mashed capers,

3/4 cup red onions, sliced

1/4 cup roasted pimientos,

chopped

1/4 cup fresh parsley, finely chopped

1/2 teaspoon each oregano

and basil, chopped

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

 

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 or muffalatta sandwiches.

Serve with slivers of parmigiano or provolone cheese.