muffuletta olive salad recipe
How to use. On a Muffuletta sandwich, pasta salad, potato salad, roast beef po-boy, or spoon to mouth. It's all good!
prep time
30 Min
cook time
method
No-Cook or Other
yield
4-6 (cook time reflects marinating time)
Ingredients
- 1 1/2 cups green olives, pitted
- 1 cup calamatta olives, pitted
- 1 cup gardiniera-store bought
- 1 tablespoon capers
- 3 cloves garlic, thinly sliced
- 1 stalk celery, thinly sliced
- 1 tablespoon leaf parsley, chopped fine
- 2 teaspoons oregano, dried
- 1 1/2 teaspoons red pepper flakes
- 1/4 cup roasted red peppers, chopped
- 3 tablespoons red wine vinegar
- 1 - green onion, thinly sliced
- 1/2 teaspoon black pepper, ground
- - salt to taste...taste first
- 1 1/2 cups olive oil, extra virgin
How To Make muffuletta olive salad recipe
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Step 1Using the flat side of a chopping knife gently crush olives. Don't mash them to bits, you want them cracked and split.
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Step 2In a medium glass bowl or large jar add all the ingredients up to the olive oil.
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Step 3Add 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.
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Step 4Keep on the counter for a few hours so you will remember to give it a stir or a turn.
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Step 5Place 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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