Olive Salad Clone Recipe

Name: Olive Salad Clone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pitted pimento-stuffed green olives; 2 cups large pitted kalamata olives; ¾ cup carrot, chopped; ¾ cup celery, chopped; 1 cup pickled cauliflower, chopped; ¼ cup finely chopped mild pepperoncini pepper; 1 ½ cups marinated cocktail onions, chopped; ½ cup capers, rinsed and drained; ¾ cup chopped red bell pepper; 3 garlic cloves, minced; 1 tablespoon celery seed; 2 tablespoons dried oregano; 2 teaspoons fresh cracked black pepper; ½ cup finely chopped fresh parsley; 3 tablespoons red wine vinegar; 1 ½ cups olive oil (app)

Servings: persons

2 cups pitted pimento-stuffed green olives
2 cups large pitted kalamata olives
¾ cup carrot, chopped
¾ cup celery, chopped
1 cup pickled cauliflower, chopped
¼ cup finely chopped mild pepperoncini pepper
1 ½ cups marinated cocktail onions, chopped
½ cup capers, rinsed and drained
¾ cup chopped red bell pepper
3 garlic cloves, minced
1 tablespoon celery seed
2 tablespoons dried oregano
2 teaspoons fresh cracked black pepper
½ cup finely chopped fresh parsley
3 tablespoons red wine vinegar
1 ½ cups olive oil (app)

1
Whisk together reserved olive brine, oregano,pepper and vinegar until well combined.
2
Whisk in olive oil in a slow steady steam.
3
Chop first seven ingredients.
4
Look at my picture to give you an idea of the appearance.
5
Blend all ingredients in a bowl.
6
Pour dressing over salad and refrigerate at least 24 hours to allow the flavours to blend.
7
Seal in jars.
8
Keep in refrigerator.
9
I use my processor on the Pulse Mode to chop my ingredients; be careful not to pulverize them; you have to be able to see what you are enjoying.
10
Cooking time means refrigerator time.
11
I'm sure folks from that area might find my recipe strange but I tried to bring back that special taste here @ home.

1037

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups pitted pimento-stuffed green olives, 2 cups large pitted kalamata olives, ¾ cup carrot, chopped, ¾ cup celery, chopped, and more.

Yes, Olive Salad Clone falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Olive Salad Clone

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