Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, muffaletta olive salad. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally.
Muffaletta Olive Salad is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Muffaletta Olive Salad is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook muffaletta olive salad using 14 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Muffaletta Olive Salad:
- Take 1-1/2 cup pimento stuffed green olives
- Take 1-1/2 cup black ripened olives
- Make ready 4 teaspoon chopped pickled garlic
- Get 1/3 cup chopped pickled cauliflower
- Make ready 1/4 cup chopped pickled carrots
- Make ready 1/4 cup chopped pickled celery
- Get 1/4 cup chopped peperoncino
- Make ready 1/4 cup chopped pickled pearl onions
- Prepare 1 tablespoon parsley flakes
- Take 1/2 teaspoon sweet basil
- Prepare To taste ground black pepper
- Prepare To taste salt
- Prepare 2 tablespoons red wine vinegar
- Prepare 3 tablespoons extra virgin olive oil
Place the black olives, pimento-stuffed green olives, artichoke hearts, onion, celery, garlic, and capers in the bowl of a food processor. Pulse until the ingredients are uniform in size, and no larger than a popcorn kernel. Sometimes I will assemble the sandwiches and broil them open faced until the meat is crisped and the cheese melted and toasty. I created this olive salad recipe after a vacation to New Orleans.
Steps to make Muffaletta Olive Salad:
- Slice the black olives crush the green olives.
- Chop the vegetables and add to the olives. Add the spices, vinegar, and oil. Refrigerate before serving.
Insert a serving spoon into the olive salad and serve as an hors d'oeuvre. Spoon over a piece of grilled chicken or fish. Spread toasted crostini with goat cheese and top with the olive spread. This is my version of the Olive Salad for the NOLA Cuisine classic sandwich, The Muffuletta! My friend Tom and I always make at least one stop at the Central Grocery on Decatur during a visit to New Orleans for Mardi Gras.
So that’s going to wrap this up for this exceptional food muffaletta olive salad recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
