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LOCATION: Recipes >> Cajun >> Olive Salad 04

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Olive Salad

32 oz jar broken green olives
6 garlic cloves, minced
2 3-1/4 oz jars marinated onions
4 celery stalks
4 oz jar chopped drained pimentos
2 Tbsp chopped capers, drained
1 Tbsp dried leaf oregano or 3 Tbsp chopped fresh oregano
1 tsp fine ground black pepper
3 Tbsp red wine vinegar
1/3 cup olive oil

The broken green olives should be unstuffed. The two oz. jars
of marinated cocktail onions should be drained (1 cup). The 4 celery
stalks should be halved lengthwise, then sliced thin. Drain olives;
reserve 3 tablespoons brine. In a medium bowl, combine olives,
garlic, onions, celery, pimentos and capers. In a small bowl, whisk
reserved olive brine, oregano, pepper and vinegar until combined.
Add olive oil in a slow, steady stream, whisking constantly. Pour
dressing over salad; toss. Spoon into a jar with a tight fitting
lid. Refrigerate until served or up to 3 weeks. Serve at room
temperature. Makes about 5 cups.

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