Tuesday, March 5, 2013

Muffuletta Olive Salad Recipe

The Recipe
Recipe Courtesy of ~ Nola Cuisine
1 1/2 Cups Green Olives, Pitted
1/2 Cup Calamatta Olives (or Black) Pitted
1 Cup Gardiniera (Pickled Cauliflower, Carrots, Celery, Pepperoncini)
1 Tbsp. Capers
3 each Fresh Garlic cloves, thinly sliced
1/8 Cup Celery, thinly sliced
1 Tbsp. Italian Parsley, finely chopped
1 Tbsp. Fresh Oregano or 2 tsp. dried
1 tsp. Crushed red pepper flakes
3 Tbsp. Red Wine Vinegar
1/4 Cup Roasted red peppers
1 Tbsp. Green Onions, thinly sliced
Kosher Salt & Freshly Ground pepper To Taste (salt may not be necessary)
Extra Virgin Olive Oil about 1 – 1 1/2 Cups

  1. Crush each olive on a cutting board with your hand. Combine all ingredients. 
  2. Cover with: Extra Virgin Olive Oil 
  3. Put into a bowl or jar, cover and let the flavors marry for about one week.

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