Olive salad

Ingredients

Quantity		Ingredient
32	ounces	Jar, broken green olives
6		Garlic cloves, minced
2		3-1/4 oz jar marinated onion
4		Celery stalks
4	ounces	Jar chopped drained pimentos
2	tablespoons	Chopped capers, drained
1	tablespoon	Dried leaf oregano OR
3	tablespoons	Chopped fresh oregano
1	teaspoon	Fine ground black pepper
3	tablespoons	Red-wine vinegar
⅓	cup	Olive oil

Directions

The broken green olives should be unstuffed. The two 3-½ 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.

Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: Submitted By FRED TOWNER MSG#: 182 Submitted By GAIL SHIPP On 12-09-95

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