Olive Salad

Name: Olive Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps capers; 1 teaspoon dried basil; 2 teaspoons dried parsley flakes; 1 Tbsp minced garlic; 454 grams pitted green olives, drained; 1 teaspoons ground black pepper; 118 milliliters olive oil; 128 grams chopped ripe olives, drained; 1 teaspoon dried oregano; 59 milliliters chopped pepperoncini peppers; 1 jar (1-quart) mixed pickled vegetables

Olive Salad is a gluten free, primal, and whole 30 side dish. This recipe serves 6. One portion of this dish contains approximately 1g of protein, 33g of fat, and a total of 305 calories. Head to the store and pick up capers, ground pepper, olives, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Drain pickled vegetables, reserving 1/4 cup liquid.

Ingredients you will need

Vegetable

Pulse pickled vegetables, onion, if desired, and next 10 ingredients in a food processor until coarsely chopped. Stir in reserved vegetable liquid and, if desired, roasted red peppers; cover and chill 8 hours. Chill leftover mixture up to 2 weeks.

Ingredients you will need

Roasted Red Peppers