OLIVE SALAD
I remember a time I didn’t eat olives, outside of the typical black olive. Not too long ago, when offered a green olive, I made my way, outside, to spit it out. My how times have changed. I guess it’s really true, your tastes change, as you age.
This olive salad, is similar to what you would find, on an olive bar, at your local World Market, or Sprouts grocery stores. It utilizes easily accessible ingredients: black, Manzanilla, and Kalamata olives, feta cheese, and capers.
We are not going to measure ingredients. Just layer the olives, feta, and capers.
Add 1 or 2 tablespoons, depending on the size of your jar, Good Season's Italian Dressing Mix.
Cover with olive oil.
Use as a topping, on a sandwich. Or add to pasta, for a quick Olive Pasta Salad.
OLIVE SALAD (Made In a Mason Jar)
Ingredients:
1 (6 ounce) Can black olives
1 Jar Manzanilla olives
1 Jar Kalamata olives
1 Jar capers
4 Ounces feta cheese
1 or 2 Tablespoons Good Season's Italian Dressing Mix (See Recipe)
Extra virgin olive oil
Directions:
Layer olives, feta, and capers, in a mason jar. Add Italian dressing mix, to your liking. Cover with olive oil. Secure with a tight fitting lid. Shake vigorously. Store in the refrigerator.
Serving suggestions:
A condiment, on your favorite sandwich
A topping on hummus
Stir into spiral pasta
Accompaniment to a crudités platter
BONUS FEATURE
If you follow along on facebook, you will see how I used the Olive Salad, to create a fresh Spaghetti Salad.
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