Recipe Olive & Onion Salad

[TastyReuben]

Olive & Onion Salad
Makes about 15 servings

Ingredients
1 5-6oz jar small pimento-stuffed green olives, drained
1 6oz can small pitted ripe olives, drained
1 7oz jar cocktail onions, drained
1/2 cup olive or vegetable oil (or a blend of the two)
1/4 cup red wine vinegar
1 tsp dried oregano
1/4 tsp crushed red pepper flakes
1 large clove of garlic (or two smaller ones), grated or minced very fine
Lemon zest, for garnish (optional)

Directions
Put the olives and onions in a sealable container (with a capacity around 5 cups).

Add all the remaining ingredients except the lemon zest to a jar with a tight cover, and shake until thoroughly blended. Pour over the olive-onion mix, and stir well. Cover the container and refrigerate for at least two hours, stirring again after the first hour.

Garnish with lemon zest and serve.

Recipe similar to one from Betty Crocker’s Cookbook, 1988 edition

 

[karadekoolaid]

Looks good!
I'm sure this will be even better tomorrow once the olives and onions and lemon peel have had time to marinate.

 

[TastyReuben]

What I love about it is that we’ve been discussing various olives, and I mentioned my love of the cheapest, lowest-browed ones…and that’s exactly what this recipe calls for.

Everything doesn’t always have to be “imported this” and “from the west-facing hillside” that. Sometimes, cheap is good!

 

[Morning Glory]

A pretty little snack. I like the way you used pickled pearl onions here. They can be put to good use cooked as well which is perhaps something we don't consider.