Recipe for New Orleans Olive Salad

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
1 x	32-oz. jar green olives, broken, unstuffed
6 x	Cloves garlic
1 cup	Marinated cocktail onions, drained
4 stalk	celery, halved lengthwise
1 x	4 oz. jar chopped pimientos, drained
2 tbl	Capers, drained and chopped
1 tbl	Dried oregano
1 tsp	Finely ground pepper
3 tbl	Red wine vinegar

Instructions:

Instructions: Drain olives; reserve 3 Tbs. brine. Slice celery thinly. In medium bowl, combine olives, garlic, onions, celery, pimentos and capers. In small bowl, whisk reserved olive brine, oregano, pepper and vinegar until combined. Add olive oil in slow, steady stre am, 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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