 |
Broken Olive Antipasto |
Broken Olive Antipasto Relish
adapted from: Nick Sundberg
UPDATED: 09.01.2023
1 16oz can black olives, drained
1 thick-ish slice of red onion, minced
1 rib celery with the top leaves, minced
1 large clove garlic, minced
1/4 t sugar
1/2 oregano leaves, crumbled
1/2 c red wine vinegar
1/4 c water
2 T olive oil
Using the cutting board, crumble the olives between your thumb and forefinger. Mince the red onion, and celery. Combine all ingredients, and place in the pint jar. Cap and refrigerate overnight before serving.
It should keep well for approximately 2 months, but my guess is, it won't last that long! Serve anywhere you want a dash of flavor.
Storage options for Broken Olive Antipasto. Store covered in the refrigerator until eaten. I do not recommend freezing this recipe.
UPDATE:
For your convenience, a "copy and paste" version of Broken Olive Antipasto has
been included below.
#wholefoodingredients
#scratchmadefoodforyourfamily
Thanks for stopping by!
We
offer new and delicious recipes as well as DIY ideas for your home, regularly.
Feel free to drop us an email request for any question or recipe you may be
looking for. In addition, like all our guests, we invite you to come for a visit
again and again for new recipes, and my down-home take on frugal ways to keep
your home in tip top shape.
Hey
you, don’t miss a post! Please consider following Scratch Made Food! & DIY
Homemade Household. To follow by email, and/or by RSS feed, complete the
application located on the right-hand side of the blog. Please Note,
some posts may contain affiliate links, thank you for supporting Scratch
Made Food! & DIY Homemade Household.
PS, friends, and family
who love good food and household ideas might love us too! Tell them about us,
and thanks for the referral!
Scratch
Made Food! & DIY Homemade Household proudly shares with these generous link
parties featured here.
Broken Olive Antipasto Relish
adapted from: Nick Sundberg
UPDATED: 09.01.2023
1 16oz can black olives, drained
1 thick-ish slice of red onion, minced
1 rib celery with the top leaves, minced
1 large clove garlic, minced
1/4 t sugar
1/2 oregano leaves, crumbled
1/2 c red wine vinegar
1/4 c water
2 T olive oil
Using the cutting board, crumble the olives between your thumb and forefinger. Mince the red onion, and celery. Combine all ingredients, and place in the pint jar. Cap and refrigerate overnight before serving.
It should keep well for approximately 2 months, but my guess is, it won't last that long! Serve anywhere you want a dash of flavor.
Storage options for Broken Olive Antipasto. Store covered in the refrigerator until eaten. I do not recommend freezing this recipe.
~~~~
Your Broken Olive Antipasto looks so good, I can't wait to try it! Thanks so much for sharing with us at Full Plate Thursday,475 your post looks great. Happy St. Patrick's Day and come back to see us soon!
ReplyDeleteMiz Helen
Thank you Miz Helen!
DeleteMy hubby would like this relish! Thanks so much for linking up with me at A Themed Linkup 44 for Vegan Recipes. Shared on social media.
ReplyDeleteIt also keeps well in the fridge! Thanks for hosting, I appreciate sharing with Grammy's Grid!
DeleteWhat a delicious idea. It would be great on a charcuterie board too! Thanks for sharing at the What's for Dinner party. Hope you have a fabulous week.
ReplyDeleteWhat a great suggestion for use, thanks Helen!
DeleteJudee from Gluten Free A-Z Blog: This really sounds delicious. I love olives and red onion. What a perfect relish!!
ReplyDeleteJudee, thanks! I hope you enjoy it as much as we do, have a great week ahead.
DeleteI love olives - this looks so good! Thanks for sharing at the What's for Dinner party. Hope your weekend is amazing!
ReplyDeleteHelen, thank you! And thanks for hosting, I appreciate it.
DeleteOOh - this would be great on a crostini with some mozzarella! Thanks for sharing at the What's for Dinner party - Hope your week is going great.
ReplyDeleteHelen, you are welcome, thanks so for hosting!
ReplyDelete