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Mike’s Olive Salad for Muffelettas

Source of Recipe

Mike's own creation, with some internet help


Recipe Introduction

Mike made a lovely welcome home dinner for Momma and I last weekend when we came home from a trip to NC. Included was Split Pea Soup and a huge and delicious Muffeletta with his own version of olive salad with which to top it. He said that he got some internet ideas, but basically put it together to taste. On the sandwich he used mortadella, Genoa salami, prosciutto, hard salami, mozzarella and provolone. He says that you could also use capicola, Serrano ham, and sopressata. You should use a firm, crusty bread for these sandwiches. He hollowed out the top slice of bread a bit (to make room for the mountain of filling) and brushed it with olive oil and also brushed the bottom slice with olive oil mixed with paprika. We also think that this olive salad would be good tossed into a Greek salad or just on bread slices like tapenade.

List of Ingredients

1 cup each pitted green and kalamata olives, coarsely chopped
1 T. tiny capers
2 T. chopped flat-leaf parsley
2 t. finely minced garlic
2 T. red-wine vinegar
2 T. olive oil
pepper, to taste
1 small red onion, chopped
1 t. dried oregano
• 1 teaspoon dried basil



Recipe

Place all ingredients in the bowl of a food processor. Pulse on and off for a total of about 8 seconds. Refrigerate for a few hours before serving. This should keep a week or two.

NOTE: This makes a LOT of olive salad. I think you could easily halve the recipe.