Olive Salad

I’m a planner. Next week, I’m helping my friend with her NOLA – that’s New Orleans – themed party. As a planner, I made the Olive Salad for the Muffuletta today, so that the flavors get a chance to marry and become absolutely fabulous. The Muffuletta is a famous NOLA Italian sammy packed with all kinds of yumminess! Stay tuned for that recipe coming soon. As you can see from this recipe, I am fond of garlic. As I always say, adjust any of the ingredients to your liking. Make it your own and enjoy!!

Though the olive salad is linked with the Muffuletta, I can testify that this condiment is excellent on almost any sammy, even grilled cheese. It’s great with eggs on in an omelette or frittata. It’s even tasty mixed with cream cheese and served as a dip for veggies, on toast or your fave bagel in the morning. Basically olive salad is the stuff salty dreams are made of. This recipe makes a bunch and keeps for months in the fridge. So, share with your friends and feel the love. 

Peace and Java

1 quart pimento stuffed olives, drained and chopped – see note below

1  1/2 cups Kalamata olives, drained, pitted and chopped 

1 1/2 cups olive oil

1 cup pickled cauliflower, drained and diced

4-6 stalked celery, diced

2 medium carrots, diced

1/2 cup pepperoncini, drained and diced

1/2 cup cocktail onions, diced

1/2 cup roasted yellow pepper, drained and roughly chopped

1/4 cup capers, drained and roughly chopped

12 sweet cherry peppers, seeded and roughly chopped

18 cloves garlic, minced

2 teaspoons italian seasoning

1 teaspoon crushed red pepper flakes

1/2 teaspoon black pepper, freshly ground

1/2 teaspoon celery seeds

DIRECTIONS: Combine all ingredients in a large bowl and mix well. Place in jars and refrigerate at least 24 hours before using. 

NOTES, TIPS & TRICKS: I like a pretty chunky olive salad, so I roughly chop some of the olives and mince some of them, so the oils are released, making the perfect mixture.


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