Olive Salad with Pimiento and Capers

  • Yield: 8 servings


1/2cup pitted, chopped pimiento-stuffed green olives
1/2cup pitted, chopped black kalamata olives
1/4cup chopped red pimiento
2 garlic cloves, minced
1tablespoon capers, chopped
1/4cup minced fresh parsley
2teaspoons minced fresh oregano
1/2teaspoon crushed dried red pepper flakes
1/4cup extra-virgin olive oil
1/4cup red wine vinegar


  1. Combine all ingredients well in a nonreactive large mixing bowl. Will keep up to 3 days in the refrigerator. Makes 2 cups.


Nutritional Info *per serving

  • Calories 41
  • Fat 4g
  • Saturated Fat .59g
  • Cholesterol 0mg
  • Sodium 111mg
  • Carbohydrate .68g
  • Fiber .24g
  • Sugars .12g
  • Protein .17g