Olive Salad

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Olive Salad

 

4 5 oz. jars mixed pickled vegetables

1 20 oz. jar green olves. drained

2 2 1/2 oz. cans chopped ripe olives, drained

1/2 cup olive oik

1/4 cup chopped pepperononi peppers

2 tbsps. capers

1 tsp. minced garl;ic

1 1/2 tsps dried parsley flakes

1 1/2 tsps dried oregano

1 tsp. dried basil

1/2 tsp. pepper

1 red onion, quartered

1 7.25 oz. jar roasted red peppers, drained and coarsely chopped. optional

 

Drain pickled Vegetables, reserving 1/4 cup liquid Pulse Pickled Vegetables,

next 10 ingredients, and, if desired, onion, in a food processor until coarsely

chopped. Stir in reserved 1/4 cup vegetable liquid and, if desired, roasted red

peppers; cover and chill 8 hours. Chill leftover mixture up to 2 weeks.

Makes 6 cups.