OLIVE SALAD CAJUN
Drain the green olives, kalamata olives, giardiniera, pepperoncini, pickled onions, and capers.
Drain the green olives, kalamata olives, giardiniera, pepperoncini, pickled onions, and capers
Place the drained ingredients in a food processor along with the garlic, oregano, pepper, lemon juice, and olive oil.
Drained ingredients in a food processor along with garlic, oregano, pepper, lemon juice, and olive oil
Pulse until coarsely chopped.
Olive salad ingredients pulsed in food processor until coarsely chopped
Transfer to a container, cover, and refrigerate until ready to use.
Olive salad for a muffuletta sandwich in a jar
How to Store Olive Salad
Ideally, the olive salad should be made a day in advance to give the flavors time to meld. If stored in a jar with a good seal, it will keep in the refrigerator for months.
If you would like to, you can freeze olive salad in an airtight container for even longer storage, but in most cases, refigeration should suffice.
Tips
Many of the ingredients in this olive salad may be familiar, but a couple may not.
Giardiniera: This is an Italian-style pickled vegetable mixture. It takes about two weeks to pickle this assortment of vegetables in the traditional way. The process is very easy to make at home; you will need cauliflower, onions, carrots, and celery. If you don't want to go through the hassle, giardiniera also can be purchased at many markets near the aisle with pickles, or in Italian delis.
Pepperoncini: These are very mild chile peppers that also come from Italy. They are similar in appearance and flavor to green banana peppers. The pepperoncino is slightly sweet and has a great tang that really adds a zip to the olive salad.
Drain the green olives, kalamata olives, giardiniera, pepperoncini, pickled onions, and capers.
Drain the green olives, kalamata olives, giardiniera, pepperoncini, pickled onions, and capers
Place the drained ingredients in a food processor along with the garlic, oregano, pepper, lemon juice, and olive oil.
Drained ingredients in a food processor along with garlic, oregano, pepper, lemon juice, and olive oil
Pulse until coarsely chopped.
Olive salad ingredients pulsed in food processor until coarsely chopped
Transfer to a container, cover, and refrigerate until ready to use.
Olive salad for a muffuletta sandwich in a jar
How to Store Olive Salad
Ideally, the olive salad should be made a day in advance to give the flavors time to meld. If stored in a jar with a good seal, it will keep in the refrigerator for months.
If you would like to, you can freeze olive salad in an airtight container for even longer storage, but in most cases, refigeration should suffice.
Tips
Many of the ingredients in this olive salad may be familiar, but a couple may not.
Giardiniera: This is an Italian-style pickled vegetable mixture. It takes about two weeks to pickle this assortment of vegetables in the traditional way. The process is very easy to make at home; you will need cauliflower, onions, carrots, and celery. If you don't want to go through the hassle, giardiniera also can be purchased at many markets near the aisle with pickles, or in Italian delis.
Pepperoncini: These are very mild chile peppers that also come from Italy. They are similar in appearance and flavor to green banana peppers. The pepperoncino is slightly sweet and has a great tang that really adds a zip to the olive salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (72g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 114 | ||
Calories from Fat: 96 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 803.9mg | 28 % | |
Potassium 57.6mg | 2 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 3.5g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 114
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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