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.