Ingredients
Scale
- 1 cup pitted Kalamata olives, drained
- 1 cup pitted green olives, drained
- 1 cup drained sliced pepperoncini
- ¾ cup crumbled feta
- ½ cup drained chopped roasted red peppers
- ¼ cup drained sliced oil-packed sun-dried tomatoes
- 2 tablespoons drained capers
- 2 garlic cloves, thinly sliced
- 2 tablespoons chopped parsley
- ½ teaspoon dried oregano
- ½ teaspoon Italian seasoning
- ¼ teaspoon pepper flakes, optional
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- Black pepper, to taste
Instructions
- Drain ingredients thoroughly, blot wet peppers, and prepare garlic, parsley, and feta.
- Whisk oil, vinegar, dried herbs, optional flakes, and black pepper.
- Toss olives, pepperoncini, roasted peppers, tomatoes, capers, and garlic with the dressing in a large bowl.
- Gently fold in feta and parsley.
- Transfer to a covered container holding at least 6 cups, or divide between smaller jars. Refrigerate for 1–2 hours.
- Stir gently before serving. Let only the serving portion stand briefly if the oil needs to loosen.
- Prep Time: 15 minutes
- Cook Time: 1–2 hours