Muffuletta Olive Salad Recipe Recipes
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- 1 1/2 c green olives, pitted
- 1 c calamatta olives, pitted
- 1 c gardiniera-store bought
- 1 Tbsp capers
- 3 clove garlic, thinly sliced
- 1 stalk(s) celery, thinly sliced
- 1 Tbsp leaf parsley, chopped fine
- 2 tsp oregano, dried
- 1 1/2 tsp red pepper flakes
- 1/4 c roasted red peppers, chopped
- 3 Tbsp red wine vinegar
- 1 green onion, thinly sliced
- 1/2 tsp black pepper, ground
- salt to taste...taste first
- 1 1/2 c olive oil, extra virgin
Muffuletta Olive Salad Recipe
Other Salads
Author: Diana Adcock
How To Use. On A Muffuletta Sandwich, Pasta Salad, Potato Salad, Roast Beef Po-boy, Or Spoon To Mouth. It's All Good!
Time: 30m
Number Of Ingredients: 15
Steps:- 1. Using the flat side of a chopping knife gently crush olives. Don't mash them to bits, you want them cracked and split.
- 2. In a medium glass bowl or large jar add all the ingredients up to the olive oil.
- 3. Add enough olive oil to just cover. If using a bowl stir well. Cover with plastic wrap. If using a canning jar, which is what I use, put the lid on it and give it a few gentle shake with a few turns to mix well.
- 4. Keep on the counter for a few hours so you will remember to give it a stir or a turn.
- 5. Place in the fridge overnight. To serve the next day remove from fridge and allow to come to room temperature. (stir, turn the jar...) You can keep this up to a week in your fridge, but it won't last that long.
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› 3.8/5 (6)
› Category: Appetizers
› Cuisine: North America, Cajun
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