1 gallon pimento green olives, drained and chopped
1 qt giardiniera, drained and chopped
2 jars capers, drained
1 stalk sliced celery leaves
1 small jar celery seeds
1 small jar fresh chopped oregano
1 large head garlic, minced
Black pepper, to taste
1 lb Large Greek Black Olives, drained, pitted and chopped
1 jar cocktail onions
Instructions
Mix well in a large airtight jar. Fill jar halfway with good olive oil. Shake and store tightly in fridge for at least 24 hours. For use on Muffalatta sandwiches or as an olive salad.
Serving
Suggestions
Stores in fridge for up to one year.
Originally Submitted
1/27/2013
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