Olive Salad
Prep Time:
15 minutes
Cook Time:
0 minutes
Servings:
4
This piquant salad is an essential ingredient for the classic New Orleans sandwich known as muffuletta. You can find pickled pepperoncini, also called Tuscan peppers, in most supermarkets.
Ingredients:
- 1 1/2 cups queen pimiento-stuffed olives
- 1/2 cup pitted Kalamata olives
- 1 cup Italian gardinera (pickled cauliflower,
carrots, red pepper and celery) - 1/4 cup pickled pepperoncini
- 1/4 cup capers, drained
- 2 garlic cloves, minced
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 Tbs. chopped fresh oregano
- 1/2 cup olive oil
Directions:
Place the queen and Kalamata olives, the gardinera, pepperoncini and capers on a cutting board. Roughly chop the ingredients, cutting each piece 2 or 3 times. The mixture should be very coarse. Transfer to a bowl and add the garlic, parsley, oregano and olive oil. Stir until combined. Cover and refrigerate for up to 2 weeks. Serves 4.
Williams-Sonoma Kitchen.