Ralf's Pretty Good Olive Salad

“This is another one I got from my good online friend and co-moderator, the man known as Ralf Kramden. I've adapted it just a little to suit our tastes, but the basic recipe is his. It's pretty easy, and one of those things the family wants at every gathering. Prep time is a guess, since it depends on how quickly you can chop the olives, cook time is refrigeration.”
READY IN:
2hrs 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain olives and chop in half.
  2. Core, seed, and coarsely chop the tomatoes.
  3. Put all ingredients in a large bowl, and mix well.
  4. Best when served after being refrigerated for at least a couple of hours.
  5. I sometimes add kalamata olives if I have them onhand for a slightly different taste, or sometimes I use the"Mediterranean" flavour feta cheese instead of plain.

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