How to use. On a Muffuletta sandwich, pasta salad, potato salad, roast beef po-boy, or spoon to mouth. It's all good!
serves4-6 (cook time reflects marinating time)
prep time30 Min
methodNo-Cook or Other
1 1/2 c
green olives, pitted
calamatta olives, pitted
garlic, thinly sliced
celery, thinly sliced
leaf parsley, chopped fine
1 1/2 tsp
red pepper flakes
roasted red peppers, chopped
red wine vinegar
green onion, thinly sliced
black pepper, ground
salt to taste...taste first
1 1/2 c
olive oil, extra virgin
How To Make
Using the flat side of a chopping knife gently crush olives. Don't mash them to bits, you want them cracked and split.
In a medium glass bowl or large jar add all the ingredients up to the olive oil.
Add enough olive oil to just cover. If using a bowl stir well. Cover with plastic wrap. If using a canning jar, which is what I use, put the lid on it and give it a few gentle shake with a few turns to mix well.
Keep on the counter for a few hours so you will remember to give it a stir or a turn.
Place in the fridge overnight. To serve the next day remove from fridge and allow to come to room temperature. (stir, turn the jar...) You can keep this up to a week in your fridge, but it won't last that long.
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