>From the That's My Home website...
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Muffuletta Olive Salad
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 or 2 tsp. dried
1 tsp. Crushed red pepper flakes
3 Tbsp. Red Wine Vinegar
1/4 Cup Pimientos (Roasted red peppers)
1 Tbsp. Green Onions, thinly sliced
Kosher Salt & Freshly Ground pepper - to taste
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 a week.
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Rhonda G in Missouri
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