Olive Salad (Primarily for Muffuletta) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is the secret of a great Muffuletta. It is always BEST if you make it 1 day to 1 week ahead of use. Giardiniera, a relish of pickled veggies in vinegar onions, celery, zucchini, carrots and cauliflower is traditionally used and can be added. I do not generally have that around the house, so I use this recipe. Ingredients:
3/4 cup pimento stuffed olive |
1/4 cup pitted kalamata olive |
3 large pepperoncini peppers, chopped |
1/4 cup celery leaves, chopped (if you only have stalks, slice very thinly) |
1/4 cup red onion, finely chopped |
2 tablespoons capers |
1 tablespoon red wine vinegar |
1/4 cup roasted red pepper (optional) |
1 tablespoon green onion, thinly sliced |
1 teaspoon garlic, chopped |
1 teaspoon dried oregano (if fresh, 2 tbs) |
1 tablespoon fresh parsley, chopped (optional) |
black pepper |
2 teaspoons fresh lemon juice (or more) |
1/4 cup olive oil |
Directions:
1. Some people cut everything by hand very carefully.
2. I am more likely to use a food processor, being careful not to process to much. Keeping it course is a good idea.
3. Let the flavors marry for at least 24 hours. A full week will give you a richer flavor.
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