Amazing Muffaletta Olive Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This combines my love of the New Orleans-style olive salad that you find on muffaletta sandwiches and Italian olive tapenades. With so many olives how could you go wrong? I use it on fish, sandwiches, dips, and in herbed breads. Ingredients:
1 (6 ounce) can black olives, drained, brine reserved |
1 (6 ounce) can pimento-stuffed green olives, drained, brine reserved |
1 (14 ounce) can artichoke hearts, drained and chopped |
1 onion, chopped |
3 stalks celery, chopped |
1 clove garlic, minced |
1 tablespoon capers, rinsed and chopped |
1/4 cup italian dressing |
2 tablespoons reserved olive brine, or as needed |
salt and ground black pepper to taste |
Directions:
1. Place the black olives, pimento-stuffed green olives, artichoke hearts, onion, celery, garlic, and capers in the bowl of a food processor. Pulse until the ingredients are uniform in size, and no larger than a popcorn kernel. Stir in the Italian dressing. Add equal amounts of green and black olive brine as needed for a moist consistency. Season with salt and black pepper. Chill in the refrigerator for at least 12 hours before serving.
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