Muffuletta Olive Salad Recipe

Muffuletta Olive Salad

Muffuletta Olive Salad

This Olive Salad Recipe makes enough for one Muffuletta and a few Bruschetta (recipe follows):

1 1/2 Cups Green Olives, Pitted

1/2 Cup Calamatta Olives (or Black) Pitted

1 Cup Gardiniera (Pickled Cauliflower, Carrots, Celery, Pepperoncini)

1 Tbsp. Capers

3 each Fresh Garlic cloves, thinly sliced

1/8 Cup Celery, thinly sliced

1 Tbsp. Italian Parsley, finely chopped

1 Tbsp. Fresh Oregano (When I have it in my garden) or 2 tsp. dried

1 tsp. Crushed red pepper flakes

3 Tbsp. Red Wine Vinegar

1/4 Cup Roasted red peppers (Recipe follows)

1 Tbsp. Green Onions, thinly sliced

Kosher Salt & Freshly Ground pepper To Taste (salt may not be necessary)

Crush each olive on a cutting board with your hand. Combine all ingredients. Cover with:

Extra Virgin Olive Oil about 1 – 1 1/2 Cups

Put into a bowl or jar, cover and let the flavors marry for about one week.

Roasted Red Peppers

Preheat the oven to 425 degrees

Place 2 Red bell Peppers (remove the blasted sticker!) on a baking sheet, place in the oven. In 15-20 minutes flip it over. Leave it in the oven for another 15-20 minutes. Remove from the oven, place in a container and cover with plastic wrap. Let stand for about 10-15 minutes, this makes the skin come off more easily. Uncover and remove all of the skin, stem and seeds, careful they’re hot! Refrigerate. Great in a number of dishes, Paella, Jambalaya, Sauteed Chorizo or Andouille, Olive salad, you name it.

Olive Salad Bruschetta

Slice a Baguette into 3/4 inch thick slices on the bias, Pop them under the Broiler until they’re golden brown. Break a Garlic clove in half and rub it onto the slices. Top with generous heaps of Olive Salad with plenty of oil & liquid. Serve immediately.

From Nola Cuisine

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