Olive Salad for Muffalettas |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I created this olive salad recipe after a vacation to New Orleans. Muffaletta sandwiches are fabulously addictive! Sometimes I will assemble the sandwiches and broil them open faced until the meat is crisped and the cheese melted and toasty. Enjoy! Ingredients:
1 (6 ounce) can black olives, drained |
1 (5 ounce) jar pitted green olives, rinsed and drained |
1 (6.5 ounce) jar marinated artichoke hearts, undrained |
1 small red onion, chopped |
1/4 cup red wine vinegar |
1/2 cup olive oil |
1 teaspoon dried minced garlic |
1/2 teaspoon celery seed |
1 teaspoon dried oregano |
1 teaspoon dried basil |
3/4 teaspoon black pepper |
Directions:
1. Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.
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