September 12, 2007

Olive Salad Dressing

Have you ever looked through your recipe box or folder and found a recipe that you can't remember where in the world you found it, got it or who gave it to you? That would be this one! It sounded so good I just couldn't wait to try it, but there it sat... and sat... and sat... while life got busy and hectic.

Just tonight I saw it again and like I have perhaps four or five times before, said to myself, 'Oh! I have GOT to make this!'. This time I am copying it here. This time I won't put it aside, and won't forget. I love the flavors of all these ingredients so putting them together can only be fabulous!

Olive Salad Dressing

1/2 cup green or black olives, pitted, chopped
1 cup oil packed black olives, pitted, chopped
3-4 sweet cherry peppers or pepperoncini, seeded, chopped
4 cloves garlic, finely minced
2 anchovies, crushed (optional)
3/4 cup red onions, sliced
1/4 cup roasted pimientos, chopped
1/4 cup fresh parsley, finely chopped
1/2 teaspoon each oregano and fresh basil, chopped
3/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes

Combine all ingredients. Refrigerate in a covered container overnight before using.
Use with salad greens, sliced pickling cucumbers and wedged fresh ripe garden tomatoes; or use as a drizzle in Italian subs.Print Friendly and PDF