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Italian Olives

 Italian Olives
A friend shared this recipe with me more than 25 years ago, and I still get raves when I serve them as part of an antipasto platter. —Jean Johnson, Reno, Nevada
32 ServingsPrep: 10 min. + chilling

Ingredients

  • 2 cans (6 ounces each) pitted ripe olives, drained
  • 1 jar (5-3/4 ounces) pimiento-stuffed olives, drained
  • 2 tablespoons finely chopped celery
  • 2 tablespoons finely chopped onion
  • 2 tablespoons capers, rinsed and drained
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt

Directions

  • In a large bowl, combine the first five ingredients. In a small bowl,
  • whisk the oil, vinegar, garlic, basil, oregano, pepper flakes and
  • salt; pour over olive mixture; toss to coat.
  • Cover and refrigerate for at least 3 hours before serving. Store in
  • the refrigerator for up to 3 days. Yield: 4 cups.
Nutritional Facts: 1 serving (1/8 cup) equals 30 calories, 3 g fat (trace saturated fat), 0 cholesterol, 167 mg sodium, 1 g carbohydrate, trace fiber, trace protein.