Italian Olive Salad

Italian Olive Salad

In 1902, the first Italian-Americans arrived in Mineral Point, Wisconsin. Read more about their contributions to Mineral Point history in the article Italian Food and Culture in Mineral Point.  For this issue of Kitchen & Culture, we feature a recipe for Italian Olive Salad graciously shared by Renee Dahl.

Italian Olive Salad

1 large jar of green salad olives
4 cans small pitted black olives
1 medium onion
2 cups celery
2 jars of mild pepper rings

Drain and rinse the olives and pepper rings. Mix all of the above ingredients
together and season with:

1/2 tsp black pepper
1 Tbs. basil
1 Tbs. oregano

Add olive oil to taste (1/2 to 1 cup)

Stir and then let set; the juice from the olives will mix with the oil to make a good flavor. Serve warm. Can be stored in the refrigerator to keep.

Enjoy!

In Giddyap Tin Lizzie, first-generation Italian-American immigrants are loyal customers at Will O’Shaughnessy’s Ford dealership. This award-winning book is available through Amazon, the publisher Little Creek Press, and many local bookstores. You can also download a sample chapter today.

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