|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 1g||4%|
|Total Sugars 1g|
|Vitamin C 10mg||51%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
New Orleans is known for many delicious food items, including sandwiches. One of its most famous is the muffuletta which was invented at Central Grocery. The sandwich can include various Italian meats including mortadella, capicola, ham and/or salami, along with provolone and/or mozzarella cheeses. However, as if those ingredients weren't enough, there are two things that make this sandwich original and memorable: fresh-baked muffuletta bread and made-from-scratch olive salad.
This recipe is a take on Central Grocery's olive salad mix and is an essential element of any muffuletta sandwich. The olive salad easily comes together in a food processor and, in the end, you will have plenty of olive salad for days to come. It is the ideal companion for the Italian sandwich for which it was developed.
If you tire of making muffuletta sandwiches but still have olive salad to spare, you can add it to a cheese plate, put it on other types of sandwiches, spread it on crostini, or mix it with mayonnaise for a creamier spread or dip.
3/4 cup pimento-stuffed green olives
1/4 cup pitted kalamata olives
1/4 cup jarred Italian giardiniera
2 large pepperoncini
3 to 4 small pickled onions
2 tablespoons capers
1 medium clove garlic, chopped
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper, more to taste
2 teaspoons freshly squeezed lemon juice
2 tablespoons olive oil
Gather the ingredients.
Drain the green olives, kalamata olives, giardiniera, pepperoncini, pickled onions, and capers.
Place the drained ingredients in a food processor along with the garlic, oregano, pepper, lemon juice, and olive oil.
Pulse until coarsely chopped.
Transfer to a container, cover, and refrigerate until ready to use.
How to Store Olive Salad
Ideally, the olive salad should be made a day in advance to give the flavors time to meld. If stored in a jar with a good seal, it will keep in the refrigerator for months.
If you would like to, you can freeze olive salad in an airtight container for even longer storage, but in most cases, refigeration should suffice.
Many of the ingredients in this olive salad may be familiar, but a couple may not.
Giardiniera: This is an Italian-style pickled vegetable mixture. It takes about two weeks to pickle this assortment of vegetables in the traditional way. The process is very easy to make at home; you will need cauliflower, onions, carrots, and celery. If you don't want to go through the hassle, giardiniera also can be purchased at many markets near the aisle with pickles, or in Italian delis.
Pepperoncini: These are very mild chile peppers that also come from Italy. They are similar in appearance and flavor to green banana peppers. The pepperoncino is slightly sweet and has a great tang that really adds a zip to the olive salad.