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Results 21 - 30 of 125 for olive salad
Combine oil, vinegar, lemon juice, garlic, oregano and olive brine in large jar. Cover ... lemon juice. This salad improves with age. If time ... will hold 7-10 days.
In bowl add olives cut in half. Add cut ... pepper, oregano and crushed pepper. If refrigerated salad should be take out 1/2 hour before serving.
In a bowl, combine Ripe and Stuffed Olives, Celery, and Garlic. Drizzle ... refrigerate for 4 hours or overnight. Yield: 3 (1/2-cup) servings.
Finely dice 6 hard boiled eggs and 9 pimentoed olives. Add teaspoon onion flakes ... together. Chill overnight. Will make six generous sandwiches.
Mix together oil, vinegar, salt, oregano, garlic salt and onion salt. Mix other ingredients in and let set overnight for best results.
Marinade: Oil, vinegar, garlic powder, sweet basil, oregano, parsley flakes, black pepper, crushed red pepper, thyme and rosemary leaves.
Rinse olives and slice in half. Chop celery and add to olives. Sprinkle with oregano. Add onion and oil.
In large bowl, add onion, ... cloves of garlic, olive oil, and oregano; mix well. ... with fresh Italian bread and a hunk of provolone cheese.
Put everything in a food processor. Chop not too fine. Add vinegar and oil. Put in Mason jars and refrigerate. Turn jars upside down ...
Mix all ingredients together in ... Keeps well in refrigerator. This dressing is good on a salad used in pita bread or wrapped in thin flat bread.
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