Muffuletta Olive Salad
- 3 garlic cloves, pressed
- 1 cup pimento-stuffed green olives, chopped
- 1 (2 1/4 ounce) can black olives, chopped
- 1 (4 ounce) can mushrooms, chopped
- 13 cup kosher dill pickle, peeled & chopped
- 12 cup olive oil
- 3 tablespoons red wine vinegar or 3 tablespoons white vinegar
- 1 tablespoon balsamic vinegar
- Mix and refriderate over night.
- Serve on bread, chips, crackers, etc.
garlic, green olives, black olives, mushrooms, kosher dill pickle, olive oil, red wine vinegar, balsamic vinegar
Taken from www.food.com/recipe/muffuletta-olive-salad-400487 (may not work)