Smashed Antipasto Olive Relish. - Our Sunday Cafe
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Smashed Antipasto Olive Relish.

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I think I got my first computer in about 1999, and if we all remember the printer paper was in a heavy box. Printers used paper that was boxed for a continuous feed and was perforated to tear easy. Tearing took place between the pages and along the side (where the little holes were punched out so that the paper could be fed over a wheel as the printing took place.) of each piece of paper.

I worked in Accounts Receivable at the time, and we were allowed to take those sheets that fed through the printer between print orders. So I did. It is this paper that I used to print off recipes from the internet. And now some 15 years after printing this recipe, I am making Smashed Antipasto Olive Relish. I can see the little print date on the lower right-hand side of the printing, which served to bring back many memories!

I must have printed hundreds of recipes, during those first years of reading recipes over the internet. I guess the thought of finding it again when it was time to make it never occurred to me. A few years ago after packing these many sheets of printed recipes with me from home to home, I decided to take a close look at what I had been packing around for so many years! Most became recycling, but others were saved because they still caught my attention. This is one of those, one of the keepers.

And now I give to you this goes without saying that this would be wonderful with cold meats, on a sandwich or with a salad. The leftover brine would also make a great marinade for chicken or pork.

Smashed Antipasto Olive Relish, chop, mix, chill, enjoy!
Smashed Antipasto Olive Relish

Smashed Antipasto Olive Relish
adapted from: Yahoo Food! - Nick Sundberg
makes 1 pint

1 16oz can black olives, drained
1 thickish sliced onion, minced - we used red onion
1 rib celery, minced
1 large clove garlic, minced
1/4 t sugar
1/2 oregano leaves
1/2 c vinegar - we used cider, but feel free to use white wine vinegar
1/4 c water
2 T olive oil

Crumble the olives between your thumb and forefinger. Combine with remaining ingredients, refrigerate overnight before using.

It should keep well for approximately 2 months, but my guess is, it won't last that long!


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