Olive Salad For Muffalettas
Serves: 2
Halle Leffler
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
41
Sourness
32
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 small
Red Onion (chopped)1 cup
Red Wine Vinegar1 cup
Olive Oil1 tsp
Garlic (dried minced)1 tsp
Celery Seed1 tsp
Oregano (dried)1 tsp
Dried Basil3 tsp
Black PepperDirections:
1
Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor
2
Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper
3
Cover, and process until finely chopped
4
Use as a condiment on sandwiches, or a dip for crackers
5
Refrigerate leftovers