A few years ago I began unpacking the many recipes I had printed and saved through the years. As I began the task, I quickly realized that so many recipes were no longer what I was looking for...not for my family or my tastebuds.
Like a storage unit not visited for a long period of time, the first thought is, what have I been saving this for?! Most became recycling, but a few were saved because they still caught my attention, including this one!
This recipe for Broken Olive Antipasto is one of those, one of the keepers. If you are an olive fan, you will want to make this, immediately! It is delicious and as luck would have it, also a good keeper, as my mom used to say.
It is the type of recipe you can spend a few minutes working on during the week, only to find it waiting for you when you need it the most! Such as, for the weekend when you want time with family and friends, but you also want to eat delicious food. Especially when you want to eat delicious food!...
- olives
- red onion
- celery
- garlic
- oregano
- red wine vinegar
- olive oil
- sugar
- pint jar with lid
- knife
- measuring cup
- measuring spoon
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Broken Olive Antipasto |
Crumble the olives between your thumb and forefinger. Combine with remaining ingredients, 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.
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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!
Delete