I’ve been thinking about New Orleans muffuletta sandwiches a lot! And really, I’ve been thinking about the muffuletta olive salad which is delicious. You can just put it on a piece of bread or mound it on salad greens and it’s a meal. There you go, vegetarians! Don’t say I never think about you 🙂
Somebody, I think Arielle, gave me some French olive oil which was a good thing because my regular Italian olive oil is on low. I must make a list and go shopping soon! I think my morale must be low. Anyway, it was good olive oil and I’m grateful for the gift.
The salad should sit in the refrigerator for a day or two before use. I put some in jars so that I could share some with my friends 🙂
Coming soon: New Orleans Muffuletta Sandwich
2 cans pimento stuffed green olives, drained and coarsely chopped
1 can black olives, stoned, drained and coarsely chopped
16 ounce jar of roasted red peppers, drained and coarsely chopped
12 ounce jar of Giardiniera , drained and coarsely chopped
3 tbsp capers, chopped
5 garlic cloves, minced
1 tbsp oregano
1 tsp crushed red pepper
Salt and pepper to taste
1 cup olive oil
Mix all together and store in jars or whatever in the refrigerator for at least 24 hours.