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Myesha's Muffuletta Olive Salad

Source of Recipe

From "Taste of Tremé" by Todd-Michael St. Pierre


Recipe Introduction

"You can use this recipe on just about any sandwich and call it a muffuletta. The olive salad combines olives, capers, garlic, seasonings, and peppers with a giardiniera, comprising pickled cauliflower, carrots, celery, and pepperoncini. Giardiniera is commonly used for Italian-style sandwiches the world over and comes in mild and hot versions. Spice it up if you dare with a little of the hot variety. You can find giardiniera at your local grocer with the pickles and olives."

List of Ingredients

◦  1 cup pitted green olives
◦  1 cup pitted kalamata or black olives
◦  1 cup finely chopped giardiniera
◦  2 Tbsp capers, drained and rinsed
◦  2 cloves garlic, thinly sliced
◦  4 Tbsp thinly sliced celery
◦  2 Tbsp finely chopped parsley
◦  1 Tbsp fresh oregano
◦  2 Tbsp thinly sliced green onions
◦  2 Tbsp red wine vinegar
◦  1 (4-ounce) jar pimiento peppers
◦  1 cup extra-virgin olive oil
◦  Salt and black pepper


Recipe

Finely chop the green olives and the kalamata or black olives.

In a large bowl, stir together the olives, giardiniera, capers, garlic, celery, parsley, oregano, green onions, vinegar, and pimientos. Season to taste with salt and pepper. Cover with the olive oil.

Transfer the salad to a large jar with a lid. Refrigerate for at least 4 days, so the flavors have a chance to fully mingle, or up to 3 months.


Makes enough for 2 sandwiches