Where to buy giardiniera salad

Read Reviews Add Review. EatingWell Test Kitchen. Save Pin Print More. Gallery Quick Giardiniera. Recipe Summary test total:. Nutrition Info. Tips Make Ahead Tip: Cover and refrigerate for up to 1 week. Exchanges: 1 vegetable, 1 fat. Reviews 1. Sort by: Newest. Newest Oldest. Rating: 5 stars. We had a chance to try to mild version and we give it a thumbs up. Olive fans will adore this. It's saltier than most giardiniera and that's mostly because they use the coveted kalamata olives along with green olives and capers.

There's little heat, the focus is on the tartness of olives and the tang of vinegar. They only use extra-virgin olive oil, so folks who are looking to avoid vegetable or soybean oil should definitely try this out for size. We have yet to try the hot version. As soon as we can make it out to the 'burbs, we'll pick some up. We have an email out to them asking if there's anyway to buy it online. We'll update as soon as we get word from them.

This kind of giardiniera isn't the typical Chicago-style we oogle about on EatGiardiniera. This Greek version has a water and salt base and use radishes, carrots, green tomatoes, cauliflower, gherkin pickles and green and red bell peppers. They also have a hot pepper mix that consists of a jar of whole hot peppers packed in water, salt and acetic acid.

Where to Buy Olybio Giardiniera and Hot Peppers: You can buy their mild giardiniera and hot peppers or other pickled products on their website.

This is another popular brand and people tend to like it for it's saltiness. It consists of peppers, celery, cauliflower, carrots and olives green. They have a nice chomp to them, but unfortunately the veggies weren't consistently crisp in our bottle. It's a good salty addition if that's what you're looking for. The herbs and spices tend to be on the flatter side, so this a good option for folks who don't like to get punched from a giardiniera.

People who like this brand, really love it. It's also widely available at many supermarkets, which is a bonus. Try it out for yourself and let us know what you think. You should be able to find this in large-sized grocery stores if you're in the Chicagoland area. You'll find Pagliacci in a lot fridges. They sell a lot of giardiniera and we think it's because the mass public doesn't really like the spicy stuff - there is very little heat in these bottles which is maybe why they make Fat Johnny's Friggin' Hot too.

It's also pretty salty, which the larger general public tends to like. We do like that there's no limp veggies here - everything has a good crisp crunch to it.

We also like that it's still hand-packed in Chicago. Try it out for yourself and let us know what you think! Chicago, IL. Ingredients: Hot peppers for hot mix , soybean oil, celery, bell peppers, cauliflower, carrots, pitted green olives, spices, vinegar, salt, lactic acid.

Where to Buy It: You can order some straight through Amazon if you can't find it at your local grocery store:. Thanks to our buddy Matt E. This is a family-run company which started with, you guessed it, their Papa growing peppers and making giardiniera in the kitchen.

The grandkids have taken the reins and work to share their grandpa's recipe with the rest of the world. We're thankful for that because this is some solid, tasty giard. Both the mild and hot versions have "Lotsa Garlic" on their bottles, and they weren't kidding.

We love heavy garlic giardinieras and this one delivers. This giaridniera is also unique because it includes eggplant. We're unsure how much it impacts the taste other than adding some chew to the mix, but it's a notable addition because there aren't that many giards that use it.

The giaridniera is very finely chopped, except for the occasional long-stringed veggie that we identified either as a length-cut pepper or eggplant. It's more of a relish than traditionally-cut giaridniera. The mild version has some respectable heat to it, but nothing too heavy for folks who don't like heat. It's a garlic-based heat instead of a pepper-sourced heat.

We like that this mild version has depth to it other brands' mild mixes tend to fall flat for us. If you're a mild giardiniera lover, you need to check this out. The hot has a mid-range heat of 5. Their bottles are distributed by J. Vespa Foods in Bloomingdale, Illinois and packed by E. They also have a website , but it's not in the best working order. If you're not around the western suburbs of Chicago, you can email your order to jjkelsey att.

They ship everywhere and there's no minimum order. They typically ship via UPS and say it's usually cheaper if they ship the bottles to a business address. We came across this giardiniera at the Logan Square Famers Market. They're a mushroom farm up in Wisconsin that has fun making giardiniera once or twice a year. There's not a ton in circulation, so if you find a jar you should buy it right away looks like they still have some available online!

See below under "Where to Buy". These guys focus on delivering heat. The thai chilies are prominent and they use black olives in addition to green ones that gives a unique richness.

The heat doesn't hit you right away, but give it a few seconds and -BAM- you're in the middle of a sweet heat bomb. If you like heat, you need to try this out. Appears they still have some 16 ounce bottles available for sale on their website! This South Side restaurant is a favorite amongst locals.

They have everything from American fast food to ribs to Italian beefs and ice cream. They make their own giardiniera in-house. We like that it has a sweet tanginess to it. The veggies have a nice chomp. It's a salty giardiniera, but not overly salted.

It has soybean oil, but it also uses olive oil, which gives it stronger olive tones to it and gives the oil a clean, crisp taste.

Overall, a tasty giard - especially if you're dunking it on one of their Italian beefs. Ingredients: Select hot peppers for hot mix , soybean oil, olive oil, celery, cauliflower, carrots, green olives, pimentos, water, salt and spices.

Where to Buy: The only way is to pick up one of their jars at their restaurant at West 95th Street. So, this is on the edge of the giardiniera spectrum, but we wanted you to know about it because you might dig it.

It's bell pepper heavy, is set in a vinegar and soybean oil base and includes peppers, garlic, calcium chloride and has a tiny amount of benzoate of soda. If you're looking for something different to add to your mix, try this out.

Where to buy Pastene online: Order straight from their website. This is a straight extra virgin olive oil and vinegar mix with a few dots of lactic acid, and we love it for that. It's difficult to get a clean picture of a non-oil stained bottle because once we have it, we devour it.

They have a mild and hot version, and the mild is good when you're looking for that tang without the heat. The hot is our favorite. It's packed with hot peppers not in mild version , celery, bell peppers in both mild and hot versions , carrots and pitted green olives.

Tip: Because it's a straight olive oil mix it congeals in the fridge, so you just take it out about 10 minutes before you want to eat it so it loosens up. Ingredients: Hot peppers hot version , extra virgin olive oil, celery, bell peppers, carrots, pitted green olives, spices, vinegar, salt, lactic acid. Price: Not available for purchase at this time see below update. Will update when they produce more. We talked to the guys over at the Pete's on Madison and Western Aves and they said they're working on selling their bottles online, but it might be a few months until that comes to fruition.

We'll post an update here whenever we hear the good word. Trust me, you want to add this to your mix. Madison Street said they will start stocking it again as of March 4, However not all stores carry it.

I just called the store at S. Kedzie Avenue and they said they stopped making the giardiniera a year ago. So, conflicting info here. If you love it and we do , we suggest bombarding the Western and Madison Ave store on the 4th and stocking up!

A manager told me there was some kind of production issue, but there should be more in a week or two, and it's since been 4 weeks. I reached out to the company to ask for more information about the product and I received this response:. Thank you for reaching out to us! This is not something that we will participate in at this time. If I find out any more information or suddenly see their shelves restocked I'll post an update here.

Please let me know if you start seeing it come back too. Looks like we'll have to do our own investigating since the company doesn't seem to be responsive. It's a shame. I really liked this giardiniera. We're working on getting more info and trying this baby out for ourselves. Polar, also called MW Polar, makes this antipasto mix that includes onions, cauliflower, red, yellow and green bell peppers. Please note this version of anitpasto giardiniera is nothing like the Chicago mixes we love.

You can buy it online here:. Pop's beef started as a family restaurant in Palos Heights, Illinois in the early 80s. They have since expanded to 14 restaurants in Chicago, its south suburbs and Indiana. Their hot giardiniera has some slight heat we're calling it a 4. The oil tastes pretty "slippery", which is usually a sign that it's not of the highest quality.

But they must be doing something right because they say they sell gallons of their hot giardiniera each week. Make the drive, grab a beef and let us know what you think! Where to Get Pop's Beef Giardiniera: You can only pick up their giardiniera by visiting one of their stores and buying a side of it.

Everyone who leaves Chicago misses Portillo's. Their Italian sausages and beefs are a local favorite, and their burgers, fries and shakes and chocolate cake - hellllo are something to write home about. But when it comes to giardiniera, Portillo's doesn't make their own; instead they use the Marconi brand.

So, if you're an out-of-towner who's craving some Portillo's beefs or sausages, buy your favorite Marconi bottle on Amazon:. We're not typically fans of big chain restaurants. But this one started in Chicago and actually has some pretty damn good giardiniera.

Give it a chance and we think you'll be blown away. When we talk about giardiniera, people automatically list their favs like Bari and Capri and the other local "cool" guys We agree. PotBelly's blend uses soyboean oil and has serrano and jalepeno peppers, crinkly carrots, celery, red bell peppers, cauliflower and green olives. It has a solid heat that surprises a lot of people. We love them for sticking to a bold flavor, especially since they're now selling to the fast-food masses who tend to like milder versions.

The crunch behind their veggies is super satisfying too. The one thing that kinda irks us is that they call it "hot peppers" on their jar - we believe they should call it by the gorgeous name it is -- hot, stinky, wonderful giardiniera from the Chi town. Where to Get PotBelly's Giardiniera: The sad news is they don't ship giardiniera out, but you can buy it by the jar or gallon in the store.

Check out their store locator to see if there's one by you they keep expanding into new states and cities each year. This brand is one of those that are often found on grocery shelves around the country. It's on the salty side of the spectrum, which really does it for some people. The celery, carrots and cauliflower are on the soft side and the olives, peppers and pimentos don't stand out much to us. This brand is not one of the best in our opinions, but a decent middle-of-the-road brand and it seems generally widely available.

The have hot and mild giardiniera, available in 16 and 32 ounce jars, and their hot or mild muffulettas are available in 16 ounce jars. We just had a nice Wisconsin woman contact us because this is her husband's favorite brand and their local store stopped selling it we know that panic - so we gave them a call to see how folks can order their hot pepper mixes online.

Turns out they have an online store coming soon expected live around August , but in the meantime you can call them at and place orders with them over the phone. They ship via UPS ground. Or they also sell a few products via Amazon:. Ok, garlic lovers and fans of olive oil and white vinegar mixes - this one is for you!

A delightful blend of tangy, salty not too much, the perfect amount , crunchy goodness. Our favorite aspect of this mix are the garlic notes. The serranos play a lighter role in this one, but they bring hints of depth behind the heat.

This giardiniera tastes fresh, like it just came off the line. They have green and red peppers in here, which is becoming more popular in giardinieras. A pleaser all the way around. Where to buy: They are not available online yet I believe they sell mostly at food conventions, famers markets and fairs , but he will often make personal deliveries and you can message him directly on his on his Facebook page.

Ingredients include: carrots, celery, green, red and serrano peppers, olives, fresh garlic, oregano, black and crushed red pepper, extra virgin olive oil and white vinegar.

Originally on Chicago's west side in the 60s, they then moved to the north side of the city and then settled in the suburb of Norridge. You can find them at North Harlem Ave. It's a delightful Sicilian deli filled with amazing food made with love.

The prices are super affordable too. People rave about the sausage and peppers, the schiacciata sandwich " ham, pepperoni, mild giardiniera peppers and mozzarella and the giardiniera chicken.

Their giardiniera has been carefully crafted and it should be on your shelf. Bright notes and a sharp tang give a nice smack in your mouth.

Pick up a few bottles because they'll go fast in your house. The hot is not super-hot, maybe a 6 out of 10 and no olives. Ingredients: Peppers, celery, soybean oil, cauliflower, carrots, water, vinegar, salt and spices. How to Get Rex's Giardiniera in Your Fridge: They don't sell it online, so you have to go into their store to pick it up.

It'll be a great trip - we highly recommend going and loaded up on some delicious food while you're there. It was several pieces of thinly pounded breaded steak on a bun with red sauce. You can add cheese and hot peppers, of course. We of course wanted to try the giardiniera which they make themselves , so we got ours loaded up.

Their giard is tasty and not too spicy, a 5. We got our on the side so we could try it on its own as well as on our giant steak sandwich. The veggies are crisp the traditional mix of peppers, cauliflower, carrots and celery with a nice balance of oil and vinegar. Ingredients: Hot peppers, celery, olives, carrots, cauliflower, pimentos, spices, vinegar, vegetable oil. This old school Italian deli and sandwich shop should be on your must-visit list. They're on the north side of the city at North Harlem Ave.

There's a local cult following for the "Will's Special" sandwich, which is a tasty mix of hot sopressata, cappicola, prosciutto, mozzarella, and hot giardiniera. Do yourself a favor and order this bad boy while you're there. The veggies are not crisp, which some people may not like, but the flavor is definitely there. And this giardiniera brings the heat. They tend to pile it on high, so be prepared to embrace it in all of it's hot, hot wonderful glory.

They come with adorable simple homemade labels that give these jars even more charm. Ingredients: Not listed, but we believe it's olive oil, bell peppers, serrano peppers, carrots, vinegar and spices. Where to Buy Riviera Giardiniera: T he only way we know is to get your booty up to their deli.

We have a call in and will let you know if there's any way you can buy it online. Update: Sorry folks, the only way you can get it is by coming to the Chi-town and stopping in their joint.

Start planning your trip! This antipasto one has the typical cauliflower, red peppers, celery and carrots. They also add gherkin pickles, which is a little unusual but gives it a sweeter taste.

It's important to us to remind folks that this antipasto mix is nothing like the Chicago stuff we adore over here at EatGiardiniera. If you have an urge to pick up some antipasto giardiniera, Roland sells a ton of it mostly to Italian restaurants that don't care to make their own and you can buy it online:. Roma's has some serious beefs and sausages and it just has a good vibe. Employees are clearly happy to be there. If you want, you can find yourself getting into long conversations about how they make their food and exactly why they use "x" ingredient over "y".

They're passionate about what they do and it shows in their food. We like their giardiniera because their hot peppers have an awesome crisp and taste fresh. That's because when they make it, they cut the fresh peppers in their restaurant.

That's a big deal because many places use peppers that have been pre-cut and floating in vinegar for weeks, which can make the peppers soggy and dull. Their mix is definitely heavy on the celery, but we don't mind that. It helps balance out the heat and adds to the crunch. How to Get Roma's Giardiniera into Your Fridge: Sorry guys, there's no way to buy it online, but you can pick up a side of it at their restaurant.

This south suburban Italian grocer and deli is famous for their gigantic breaded steak sandwiches, which are covered in gravy and you can add cheese and giardiniera for a little extra. They make their own giardiniera under the Everthing Italian brand. Jars are sold with their Rubino's name them in their store or by the Everything Italian brand name everywhere else local stores.

Their giardiniera comes in extra extra hot, hot and mild. They have a water, soybean oil and vinegar base and they use bell peppers in the mild version, hot peppers and red pepper flakes in the hot and extra extra hot versions, and all versions include celery, green olives and pimentos.

We still have to pick up a jar and taste for ourselves. Review to come! FYI: You have to buy at least 6 jars in order for them to ship to you and they only ship within the United States. Thanks to Cush C. If you're interested in the story, it involves a lawsuit.

Just Google "Scala's vs Michelangelo Foods lawsuit" to find the details. Now, we're no attorneys, so we don't want to speculate or act like we totally understand what happened here, but the end result is that it looks like Scala's recipe is still alive and well, it's just being produced under Michelangelo Food's "ahhthatsitalian" label.

You can pick yourself up some bottles on their website! Thank you Erin for passing along this information. We're placing an order right now! This is a big one, folks. They're known for creating the first Chicago style giardiniera. It started in with Pasquale Scala, an Italian immigrant who was living in Chicago's Little Italy neighborhood and making sausages, beef and giardiniera.

It's since grown into an empire. For the record, we think it'd be fabulous if beef stands all made their own beef and giardiniera. Scala's is distinctly Chicago. People grew up on it. We've liked it it because of the olive oil and soybean oil mix. The mild is fine and the hot is good but not too spicy - a 6 out of But something strange has happened Their website is down and no one is getting answers on social media. We're working on getting the full story and hopefully there's still a way to get their giardiniera.

We've actually been doing a lot of digging and things are very hush hush. If anyone has any info, please email us. We had a blast talking to Frank over here. Another friendly foodie behind the counter who loves what he does. This place is a gem. We went around lunch time and it was packed with neighborhood folks and cops.

If you're anywhere near Melrose Park, dial this address up in your GPS and pick up a sub or three and a bottle of giard. Their hot giardiniera has an immediate but pleasant heat that it lingers for a bit. It starts out as 5. The spices are pronounced in this blend in a charming way and the veggies slight crunch to them. This place is a very lovely deli with a tasty homemade giard and it should be on your "we gotta go" list. They also have a hot pepper spread that is one of our favorites.

If you like heat, you need to grab a jar of the spread too. Our good friends Rob and Kathleen stop here all the time to stock up on their way from Chicago to their family's home in Pennsylvania. They have everything from baby dills to hot cauliflower, salsas, sweet pickled onions and sweet green tomatoes.

They don't offer giardiniera per se, however they do have a few versions that come very close to it. Let's look at a couple of them and their ingredients:. Joe, Indiana and another retail store in Fremont, Indiana. They also have a great online store where you can buy individual items or gift boxes. Thanks Jeremy R. We can't wait to go check it out and report back asap. Stop on by if you're heading to a ballgame pro tip: grab some of their fresh sausages for pre-game grilling.

Pretty new to the area, they are known for their delicious poorboys and homemade sausages. This tiny neighborhood store front makes a delicious giardiniera, as well as an awesome Italian sub. The giardiniera is another tasty one in our books. It's full of big, chunky veggies and has a heat that sneaks up on you. We give this one a 6 out of 10 for heat level. We liked the tang of the vinegar that was a little more pronounced than others. Where to Buy: You can only get it by going to their store.

No online orders. Stop in after a Sox game and grab poorboy and a few jars in their shop at S. We haven't tried this one yet, but an Eat Giardiniera buddy ordered some and is going to give a review soon! But if you're not close by, you can buy their giardiniera online here. A friend of Eat Giardiniera came across this at the Taste of Randolph It has a huge vinegar presence, which is nice if you like a giard that bites back at ya. I would recommend medium or mild.

Thanks to Jeff S. We chatted with the good folks at Starship and learned that their Starship-logo giardiniera isn't actually made in-house, rather it's made by E. Yes, you heard that right. How cool is that. But you don't just go there for the cool "nerd" atmosphere - they're also a destination spot for people who love gumbo. We also hear they have a pretty darn good jambalaya club sandwich. This giardiniera wasn't on our radar until we started asking Wisconsin folks what their favorites were.

Stump's is family-owned operation from Wausau, Wisconsin and we love, LOVE that they support their local farmers and food producers. They use both olive oil and soybean oil, celery, cauliflower, carrots, green olives, pimentos, vinegar and spices. Hot peppers for the hot mix and bell peppers for their mild. The heat on the hot giardiniera hits you a little late and comes in at a low bang of 4 out of The mild is too mild for our taste but it has a nice crunch and the olives are strong, so we can see why people dig it.

It's on the salty side, which we kinda dig but it might be too much for some people. We picked ours up during a Wisconsin giardiniera road trip at Woodman's market in Oak Creek, WI - but you can actually buy this online.

Ingredients: Select hot peppers for hot mix , bell peppers mild mix , soybean oil, olive oil, celery, cauliflower, carrots, green olives, pimentos, water, vinegar, sat and spices. Where to buy Stump's giardiniera: Check out their website to order online. They also have cool other products like bloody mary mix and hot brussel sprouts. Many regional Chicago-area Subways offer giardiniera as a sandwich topper.

While we're not big fans of this restaurant's subs or veggies, there is a small cult following for this giardiniera but not many people know where it comes from. We found this out by talking to franchisees. We asked corporate and they replied with this canned and incorrect response way to go on the lame response Subway :. We love our products as much as you do, especially the cookies , but we are unable to share our recipes.

We just wanted to know what kind of giardiniera they used, which turns out comes from a third party that actually IS available elsewhere:.

Another antipasto-style giardiniera that Italians like to serve as a side dish. It doesn't taste anything like the Chicago pepper mixes we go nuts for. Ingredients include: cauliflower, carrots, celery, red peppers, hot peppers, water, vinegar, salt, citric acid, benzoate of soda and sodium bisulfite. Once again, we're just doing our duty of listing all the giardinieras of the world. You can go buy it here if you're into this kind of thing:. This is your typical antipasto read: NOT Chicago style [aka the best style] , but it's not even coming from Italy.

It's made in China and distributed in California. Vegetables used: cauliflower, red and yellow bell peppers, carrots, celery and onions. Packed in water, salt, sugar, citric acid and calcium chloride mix. We wouldn't bother with it, but you can buy it on Amazon if you're looking for some "it's ok" in your life:.

A lot of Italian restaurants that don't make their own antipasto order this wholesale. A reminder that when we label it "Traditional Italian Antipasto Style", it means it's nothing like our beloved Chicago style giardiniera. It's a cauliflower heavy mix, and pretty bland if you ask us. Not sure why you'd want it, but you can buy it on Amazon if you have a hunger for mass produced, floppy pickled vegetables:. This Kenosha tradition was well worth the drive from Chicago for us.

We're telling ya, it's our Disneyland. We just walk around with our mouths hanging open checking out all the fine olive oils, fresh pasta, encased meats, local cheeses and craft beers -- long, glorious aisles of heaven, basically. Oh, and let's not forget their crown jewel - their giardiniera. They use a soybean oil base. The mild version has bell peppers and their hot and extra hot uses hot peppers of course, but they all have cauliflower, carrots, pitted green olives, vinegar and lactic acid.

While we wish the veggies had a little more crunch to them, everything else about these giardinieras is spot on. Hands down, one of our favorite kinds of giardiniera in the world.

Let's start with their delicious mild version. We love the soft vinegar bite and the olives kiss you right back. Buy it and put it on everything you eat. The hot giardiniera is a perfect everyday relish that has solid heat but isn't too intense.

Our favorite is putting this baby in some fresh pasta. Their extra hot giardiniera has the kind of warm, intense but tolerable heat that keeps warming your chest for a few hours after you eat it. We love it on cold days. You can't go wrong here. Just buy them all and eat them all the time. Ingredients: Hot peppers for extra hot and hot versions , soybean oil, celery, bell peppers, cauliflower, carrots, pitted green olives, spices, vinegar, salt, lactic acid.

May contain: potassium sorbate, sulfites, benzoate. Where to buy Tenuta's giardiniera: Our favorite thing to do is to head up to Kenosha to their insanely awesome grocery store 52nd Street, not far off the 94 expressway and just an hour and 15 minute shot from Chicago Greg Frederick is "That Pickle Guy" and he's been making giardiniera since he moved out of Chicago and realized how much he missed the Chicago-born garnish.

When he moved back to the Chicago suburbs Lisle , he decided to start a business out of his love for pickling and giardiniera. We're happy he did. You'll find select peppers, cauliflower, celery, carrots and olives in this jar. There's no denying they know how to pickle some vegetables - we're pretty happy with the pickled taste and vinegar balance.

We love this kind of giardiniera and we eat a lot of it, but we wish they weren't on the soggy side of the spectrum. That's the one little bummer with this giardiniera, but we still think it's very worthy of having it on the rotation. Lisle, IL. Ingredients: Select peppers, cauliflower, celery, carrots, olives, spices, pure soybean oil.

People flock to this Edison Park North-West side Chicago neighborhood deli for lots of reasons, giardiniera being a major one of them, but we'll get to that in a second. You should go there to check out their beautiful shelves filled with hard-to-find Italian delicacies olive oils espressos, olives They also make some mean arancino, lasagna, meatballs, sausages and wedding soup.

Now, back to the star - their homemade giardiniera flies off the shelves. People usually come in, grab a sandwich at the back deli counter and grab a jar or two on their way to the checkout counter. It's a soybean oil but not in the mild version , olive oil, vinegar and lactic acid base with hot peppers except those aren't in the mild version , celery, bell peppers, cauliflower and pitted green olives.

They also have a hot pepper spread that's made with hot peppers, soybean oil, vinegar, cauliflower, carrots, red bell peppers and crushed red pepper adds to the heat. It's definitely spicy and it's a great minced up spread to have on hand. But that's just a fantastic reason to go visit them in Edison Park to pick up the jars yourself.

Bring the credit card. If you're like us, you might go a little nuts and run up a big tab in the best way. To play it safe Cooperative Extension Service sources recommend a ratio of vinegar to water. If you plan on using the giardiniera within two weeks let the jars sit at room temperature for a day or two and then transfer them to the fridge.

Boil the jars for 10 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours before moving them. If processed in the water bath, the giardiniera is best consumed within 6 months but will keep for at least a year.

Alternatively, you can omit the oil during canning and add it later to your giardiniera when you open the jar. Would the processing time change with the addition of black olives along with the green? I am used to there being a lot more olives in this. Absolutely fantastic recipe! Put on top of a green salad. The liquid in the jar, shaked, makes a fantastic dressing. Forget about all the canning police. We reuse canning lids as the old timers have since the depression.

Absolutely fine! If a canning lid pops, one should be educated enough to proceed with caution, regardless of new or reused lid. This site uses Akismet to reduce spam. Learn how your comment data is processed. Jump to Recipe Print Recipe.

Print Recipe 4. Prep Time 30 mins.