READY IN: 30minsYIELD: 3 gallons


  • 73ounces sliced manzanilla green olives
  • 71ounces pitted kalamta olives
  • 1gallon sliced banana pepper
  • 105ounces whole piquante bell peppers
  • 28ounces fire roasted sweet peppers
  • 12 cupbalsamic vinegar
  • 68ouncesextra virgin olive oil
  • 6tablespoonsgarlic paste
  • 2tablespoons minced garlic
  • 4tablespoonskosher salt
  • 3tablespoonsoregano
  • 3tablespoonsbasil
  • 3tablespoonsthyme
  • 2tablespoonscrushed red pepper flakes

    Serving Size: 1 (115) g

    Servings Per Recipe:100

    Calories: 238.9

    Calories from Fat 223 g 94 %

    Total Fat 24.9 g 38 %

    Saturated Fat 3.4 g 17 %

    Cholesterol 0 mg 0 %

    Sodium 762.1 mg 31 %

    Total Carbohydrate5.1 g 1 %

    Dietary Fiber 2.6 g 10 %

    Sugars 1.5 g 5 %

    Protein 1.1 g 2 %


  • Drain all the water from the olives and the peppers.
  • In a large bowl, combine the green olive slices, olive oil, vinegar, garlic, salt and spices.
  • In another large bowl, combine the peppers and kalamata olives.
  • Stir both bowls thoroughly.
  • Pulse the peppers and kalamata olives in a food processor or Robot Coupe until roughly chopped.
  • Combine the pulsed olives and peppers with the green olives and oil.Mix thoroughly.
  • Transfer all contents into canning jars and seal according to safe canning procedures.
  • Makes a bunch of olive salad, but when you live too far from New Orleans to buy it and the cost is $90 for 4-quarts of the Original from Central Grocery — you make it.BTW, this recipe uses real olive oil like they used in the old days.Now it’s canola oil in the store-bought versions.
  • I’m not a fan of giardiniera so this recipe is missing it.I did replace it with Peppadew peppers and loved the result.If you’d like to use giardiniera, just replace the amount of peppadew peppers used.
  • Source: Read Full Article