Misc. — Olive Salad (for Muffuleta sandwiches and lots of appetizers) by dvdlee

[rottiedogs]

Misc. -- Olive Salad (for making Muffuleta sandwiches and lots of appetizers)
Submitted by dvdlee on August 27, 2004 at 10:09 am

DESCRIPTION
Misc. -- Olive Salad (for making Muffuleta sandwiches and lots of appetizers)

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Per request I am posting this recipe for Creole-Italian Olive Salad. This is used in making muffaletta sandwiches and also makes a great topping for toasted french bread and green salads.

I usually buy my Olive Salad (Boscoli brand), so I have not personally made this recipe -- but its from a source I trust and that has other good Creole and Cajun recipes...

1 32 oz. jar cracked green olives (unstuffed with no pits)
6-10 garlic gloves (minced)
2 3 & 1/4 oz. jars marinated cocktail onions, drained and rough chopped
4-5 stalks celery, split in 1/2 and then thinly sliced
1 4 oz. jar of chopped pimentos, drained
2 Tablespoons chopped capers (drained)
1 Tablespoon dried oregano or (3 Tablespoons fresh - minced)
1 & 1/2 teaspoons black pepper
3 Tablespoons red-wine vinegar
1/3 - 1/2 cup extra virgin Olive Oil

Drain olives, reserve 3 Tablespoons olive brine. Roughly chop olives & onions. In a bowl combine olives, garlic, onions, celery, pimentos and capers. In another bowl whisk reserved olive brine, oregano, pepper and vinegar until combined. Then whisk in olive oil, adding the oil in a slow, steady stream. Continue to whisk as you add the oil. Pour dressing over salad and toss well.

Spoon into a glass jar(s) with a tight fitting lid. Refrigerate -- let rest 2 to 3 days. Will keep around 3 weeks.

(This makes around 5 cups)

Spread the word

      

  

  

[Author]

Posts