Use this olive salad as you would a condiment and serve as part of a ham buffet. Makes a great spread for cold-cut sandwiches.
1 (10-ounce) jar pimiento-stuffed olives, drained and coarsely chopped
1 stalk celery, chopped
1 carrot, peeled and finely grated
2 cloves garlic, minced
1 (3-ounce) jar diced pimiento, drained
3 tablespoons olive oil
1 tablespoon plus 2 teaspoons red wine vinegar
- Combine all ingredients together in a glass bowl and chill.
Makes 2 cups.
Recipe provided courtesy of National Pork Board.