Olive Salad and Easy Mini Muffulettas
Ingredients
  • 2 cans sliced black olives
  • 2 cans sliced green olives
  • 2 cans sliced Calamatta olives
  • 1 small jar capers
  • 3 fresh garlic cloves, chopped
  • 2 Tbsp green onions, sliced
  • 1 Tbsp oregano
  • 3 Tbsp red wine vinegar
  • 1 tsp hot sauce
  • 1/4 cup roasted red peppers (instructions to follow)
  • Enough olive oil to moisten and meld the salad (about 1/2 cup), but use your judgement.
Instructions
  1. Drain, and chop the black, green, and Calamatta olives.
  2. Combine with the rest of the ingredients.
  3. Let sit in refrigerator for at least 24 hours.
Notes
Roast your own red peppers. Don't use the ones you buy in a jar--they are mushy and don't taste great. Cut pepper in half, remove seeds, place on baking sheet and roast for 15 minutes. Turn over and roast another 15 minutes. Remove from oven, cover and let sit 10 minutes. Remove skins, and chop.
Recipe by Keeping With The Times at https://www.keepingwiththetimes.com/olive-salad-and-easy-mini-muffulettas/