Muffuletta Olive Salad

Condiments and Sauces

Recipe courtesy of Louisiana Kitchen & Culture

Makes 2 cups

Ingredients: 
  • 1/4 cup red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon cracked black pepper
  • 1/2 cup olive oil
  • 1 medium red onion, chopped
  • 3 ribs celery, thinly sliced
  • 1 small green bell pepper, finely chopped
  • 3 cloves garlic, minced
  • 1 cup finely chopped carrot
  • 1 cup pitted green olives with pimiento, drained and chopped
  • 1 cup ripe black olives, drained and chopped
  • 3 tablespoons nonpareil capers

Olive Salad for Muffuletta

Click image to enlarge
Method: 

In a large bowl, combine vinegar, oregano, basil, and pepper. Gradually add olive oil in a slow and steady stream while whisking vigorously until incorporated and emulsified. Add onion, celery, bell pepper, garlic, carrot, olives, and capers; mix well. Cover and chill overnight before serving.

Note: You might want to examine the olives to make sure they are completely pit free. Biting into an olive pit is no fun for your guests.

Similar Recipes by course
Barbecued Chicken Dill Pickle Tartar Sauce
Chimichurri Three Ways

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive