MUFFULETTA OLIVE SALAD RECIPE

Muffuletta Olive Salad Recipe image

Provided by Diana Adcock

Time 30m

Number Of Ingredients 15

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1 1/2 c green olives, pitted
1 c calamatta olives, pitted
1 c gardiniera-store bought
1 Tbsp capers
3 clove garlic, thinly sliced
1 stalk(s) celery, thinly sliced
1 Tbsp leaf parsley, chopped fine
2 tsp oregano, dried
1 1/2 tsp red pepper flakes
1/4 c roasted red peppers, chopped
3 Tbsp red wine vinegar
1 green onion, thinly sliced
1/2 tsp black pepper, ground
salt to taste...taste first
1 1/2 c olive oil, extra virgin

Steps:

1. Using the flat side of a chopping knife gently crush olives. Don't mash them to bits, you want them cracked and split.
2. In a medium glass bowl or large jar add all the ingredients up to the olive oil.
3. 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.
4. Keep on the counter for a few hours so you will remember to give it a stir or a turn.
5. 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.